Rich Yet With A Refreshing Aftertaste! Cheesecake Recipe by cookpad.japan
Cooking Instructions 1 Place the graham crackers, sugar, and cinnamon into a plastic bag, and crush finely. 2 Add the melted butter into the cracker bag, and blend well into one lump. 3 Press in firmly by hand into the tart mold while evening it out. Start preheating the oven to 160°C. 4 Grind sugar into the cream cheese softened to room temperature (or microwaved for 30 seconds). 5 Whisk the eggs, add into the bowl in three turns, mixing well each turn. Add in the rum. 6 Pour the into the tart crust from above, and bake at 160°C for 30 minutes. After baking and cooling, chill in the fridge for more than 3 hours (or overnight if you can). 7 After the cake has completely cooled, then add 1 cm of hot water to a shallow dish (a microwave turntable is convenient), and warm it up (for about 10 seconds). 8 Place a plate on top of the cake, and flip it over while holding it in your hand. After removing from the mold, flip it over once more in the same manner. 9 Add sugar to the heavy cream, whip until it thickens, add in the lemon juice and vanilla extract, and whip until soft peaks form. 10 Cleanly spread out the heavy cream on the cheesecake that has been removed from the mold cleanly. 11 Before cutting it up, chill, and then cut with a warmed knife for clean slices. 1 Place the graham crackers, sugar, and cinnamon into a plastic bag, and crush finely. 1 Place the graham crackers, sugar, and cinnamon into a plastic bag, and crush finely. 2 Add the melted butter into the cracker bag, and blend well into one lump. 2 Add the melted butter into the cracker bag, and blend well into one lump. 3 Press in firmly by hand into the tart mold while evening it out. Start preheating the oven to 160°C. 3 Press in firmly by hand into the tart mold while evening it out. Start preheating the oven to 160°C. 4 Grind sugar into the cream cheese softened to room temperature (or microwaved for 30 seconds). 4 Grind sugar into the cream cheese softened to room temperature (or microwaved for 30 seconds). 5 Whisk the eggs, add into the bowl in three turns, mixing well each turn. Add in the rum. 5 Whisk the eggs, add into the bowl in three turns, mixing well each turn. Add in the rum. 6 Pour the into the tart crust from above, and bake at 160°C for 30 minutes. After baking and cooling, chill in the fridge for more than 3 hours (or overnight if you can). 6 Pour the into the tart crust from above, and bake at 160°C for 30 minutes. After baking and cooling, chill in the fridge for more than 3 hours (or overnight if you can). 7 After the cake has completely cooled, then add 1 cm of hot water to a shallow dish (a microwave turntable is convenient), and warm it up (for about 10 seconds). 7 After the cake has completely cooled, then add 1 cm of hot water to a shallow dish (a microwave turntable is convenient), and warm it up (for about 10 seconds). 8 Place a plate on top of the cake, and flip it over while holding it in your hand. After removing from the mold, flip it over once more in the same manner. 8 Place a plate on top of the cake, and flip it over while holding it in your hand. After removing from the mold, flip it over once more in the same manner. 9 Add sugar to the heavy cream, whip until it thickens, add in the lemon juice and vanilla extract, and whip until soft peaks form. 9 Add sugar to the heavy cream, whip until it thickens, add in the lemon juice and vanilla extract, and whip until soft peaks form. 10 Cleanly spread out the heavy cream on the cheesecake that has been removed from the mold cleanly. 10 Cleanly spread out the heavy cream on the cheesecake that has been removed from the mold cleanly. 11 Before cutting it up, chill, and then cut with a warmed knife for clean slices. 11 Before cutting it up, chill, and then cut with a warmed knife for clean slices. 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Secret Langue de Chat Red Velvet Cherry Bombs` Airy and Rich Two-Layer Cheesecake Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) Basic Plain Chiffon Cake Blueberry No-bake Cheesecake Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso Sautéed and Simmered Cauliflower Slightly Bitter Chocolate & Coffee Cookies White Day Pink Diamond Cookies Absolutely Crispy! Secret Langue de Chat