디시인사이드

I'm having lunch with my younger sibling and their spouse tomorrow,

and my parents,

so I made a cheesecake to have for dessert after the meal.

The cheesecakes I make at work use a specific type of cream cheese that is hard to find in Korea,

and many of the other ingredients are a bit unique. So this one is a bit basic,

but I referenced some really delicious cheesecake recipes and made it my style.

Kiri cheese

Cheese melting in a double boiler

I turned the [Digest] cookies into powder.

Melt the butter, mix it with sugar and cookie crumbs, and fill the mold well.

Since the cream cheese needs to melt properly to minimize loss,

temperature is important for all ingredients, so the milk and heavy cream should also be heated in a double boiler.

Vanilla beans. Cut it in half and remove the seeds.

Add cornstarch and sugar.

Mix the eggs in a double boiler.

Pour into the cream cheese and mix.

It is finished by adding fresh cream, milk, melted butter, lemon juice, etc., and mixing.

It tastes good even when grilled, but strain it one more time for an even smoother and more consistent texture.

Today, I'm baking it instead of boiling it in a double boiler.

Doing it this way makes the cake denser.

You need to keep checking the oven while baking cheesecake to achieve the desired texture and color. For today's batch, I baked it at 170 degrees for 37 minutes, then raised the temperature to 180 degrees and baked it for another 11 minutes. Let it cool slightly, then refrigerate for a day, and it's done.