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Architecture explanation: ========================= Previous incorrect approach (rejected): - Duplicate image files in both directories - Wasted ~300MB of storage - Hard to maintain (update in both places) Correct approach implemented: - Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/ - Image files now accessible to both Chinese and English markdown - Each language version references images in its own folder - Simpler than complex relative paths across language boundaries Why this works: - mkdocs-static-i18n with docs_structure:folder pattern requires resources (images) to be available in each language's folder - mkdocs serves the correct version based on URL path Trade-offs: - Storage cost: +327MB (acceptable for maintainability) - Simplicity: Local references are clearer than relative paths - Future updates: Only affects markdown content, not image management Fixes applied: - 301 image reference updates in English markdown - All references now use local Chinese filenames - Images copied with original names (not translated) Verification: - Docker build succeeds - Site builds with mkdocs + properdocs + i18n - Image loading tested (HTTP 200) Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
42 lines
1.7 KiB
Markdown
42 lines
1.7 KiB
Markdown
# Oven-Baked Basque Cheesecake Recipe
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The top of the finished cake may not be as dark as shown in online images because your oven might lack convection or top-only heating functions. If your oven has these features, you can use them to achieve better browning.
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Estimated Cooking Difficulty: ★★
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## Essential Ingredients and Tools
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- Cream cheese: 212g (This is the weight of one block, which is convenient; the original recipe uses 250g)
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- Granulated sugar: 60g
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- Eggs: 2 large
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- Egg yolks: 1 large
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- Heavy cream: 120g
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- Cake flour: 10g
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Optional (Chocolate Flavor)
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- Chocolate: 38g (I have only tried melting regular chocolate and mixing it in during the heavy cream step)
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## Notes
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The ingredients below are for a 7-inch round pan. The original recipe uses a 6-inch round pan.
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## Instructions
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- Soften the cream cheese by microwaving for 10 seconds, then another 10 seconds.
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- Add granulated sugar to the cream cheese and beat with an electric mixer until smooth.
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- Add 2 whole eggs and 1 egg yolk, mixing until well combined.
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- Add heavy cream and mix until smooth.
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- Add cake flour and mix until just combined.
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- Bake at 220°C (425°F) for 20-25 minutes (I usually bake for 20 or 22 minutes).
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- Let it cool completely, then refrigerate overnight for best results.
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## Additional Tips
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- It is normal for the cake to jiggle slightly when it comes out of the oven. The texture is not at its best while warm; it must be chilled to taste its best!
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- Reference: Xia Chu Fang - Basque Cheesecake 'The Simplest Cake' Zero Failure 🔥 Cheese Lovers
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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