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手料理
- 2020/08/06
- 762
lotus cheese cake
レシピ
材料・調味料
作り方
- 0
- Make the lotus cracker crust. In a food processor, pulse lotus crackers into fine crumbs. Add sugar and melted butter and pulse to combine. Press mixture into a 9-inch springform pan and bake at 325 F for 10 minutes. Set aside to cool.
- 1
- Wrap pan with tin foil. Use heavy duty tin foil to wrap the outside bottom and sides of the cooled pan with tin foil. This will make sense when the water bath comes into play
- 2
- Beat cream cheese and sugar together. Bring cream cheese to room temperature, then place it in a bowl of a stand mixer. Add the sugar and mix the two ingredients together on medium-high speed for 4 to 5 minutes. Scrape down the sides and bottom of th
- 3
- Add the sour cream and vanilla . Beat just until combined.
- 4
- Add eggs one at a time. Mix well after each addition, but do not over mix.
- 5
- Transfer cream cheese mixture to pan with lotus cracker crust.
- 6
- Place pan in water bath. Fill a roasting pan about an inch full of water. Place the tin foil-lined springform pan in the water bath.
- 7
- Bake at 325 F for 1 hour. The cake it done when the edges are set, but the center of the cake is jiggly when gently shaken.
- 8
- Cool cheesecake in the oven. Turn the oven off and prop the door open. Let the cheesecake cool for one hour.
- 9
- Chill cheesecake in the refrigerator. Allow cheesecake to chill for 4 hours or ideally overnight
- 10
- After that, transfer it to your serving platter, then microwave the Lotus better until melted ,Then spread all over the surface, quickly smoothing it out into a smooth, even layer.
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もぐもぐ! (20)
いま人気のレシピと料理写真
