Hello everyone, I am Xiao Gaojie.
Today I am making cheesecake.
I use homemade cream cheese.
If you use store-bought cream cheese,
add 75 grams of sour cream to 300 grams of cream cheese.
It adds the sour taste to the cake.
This way the cake tastes sweet and sour, and flavour is well balanced.
Put it in a big bowl, let it return to the room temperature first.
Homemade cream cheese itself is softer.
It was sour cream before it was turned into cream cheese.
Its sourness is enough, I use it without add sour cream.
Take a look at the baking pan.
This is a 6-inch baking pan with removable bottom.
This bottom should fit the pan tightly.
If the gap is too big, you won't be able to decorate the cake this way.
First, prepare the cake bottom. Graham crackers or digestive crackers are both OK.
Add butter, then blend.
Put it into the baking pan.
After spreading evenly with a spoon, press it down with a flat container.
Put in the oven and bake for five minutes.
Cream cheese is soft at this time.
Put sugar,
and vanilla paste, or vanilla extract.
Stir well.
Put heavy cream and add some fat to it.
Egg,
and corn starch.
The ingredients for this cake are very similar to the Japanese cheesecake.
Cheese, eggs, sugar, starch, and butter.
The butter in this recipe is in the form of heavy cream.
Only one thing is different.
This cake doesn't have any bubbles inside.
Bubbles are hard to control during baking. Without bubbles your regular cheesecake is actually quite easy to make.
Mix the ingredients well and bake it at low temperature.
And it doesn't require precise measurement for ingredients.
Wrap foil around to prevent water coming in.
Pour hot water.
Bake according to the temperature and the time displayed on the screen.
After baking, the top is flat, it won't crack nor it won't bulge.
Now, the cake is done.
Let it cool to room temperature.
You can serve it after cool it in a refrigerator for a few hours.
We are going to make a simple decoration.
A grapefruit, take out its flesh.
I use the lemon flavour jelly powder,
Half a bag is more than enough.
Read the instructions on the package.
Use a little bit less water than the instructions.
The cake has been cooled.
You see that the edge of the cake has been separated from the paper.
There is a small gap in between.
When the jelly water is in, it will cover the side of the cake.
Wait a minute to see if it leaks.
If it leaks a little bit, it is still OK.
Pour some jelly water first and put it in a refrigerator.
After the jelly is set, it will block the holes.
Then continue to pour the jelly water on the top.
If it leaks too much, it will be very difficult to set the jelly on the top.
Put it in the refrigerator for at least four hours.
Mine is overnight.
There is a metal plate at the bottom.
You don't have to remove it, if you serve the cake at home.
Wipe the knife clean every time you make a cut,
so each slice will look clean and beautiful.
After the cheese cake is refrigerated, the cheese and butter become hard and solid,
So each slice of the cake has a very sharp edge. It looks clean and beautiful.
When you put it in your mouth,
The temperature in your mouth will slowly melt the cheese and butter.
And then you will taste sweet, sour,
creamy, as well as buttery flavour of this wonderful cake.
Grapefruit does't only bring colour to the cake.
It has a bit of bitterness.
This bitterness is very addictive when combined with cream cheese.
In the end, the refreshing lemon jelly closes the chapter.
Thank you for watching, I am Xiao Gaojie. Will see you next time ^^