Chinese Food
Perfect light Cheesecake
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It's my first time to make this cheese. It's a surprise that it's a success. Although I haven't done it before, I've been asking how to do it. What should I pay attention to? I'll start with a thorough understanding of the key points. It won't take long to make it. It's about 95 minutes in the oven. The prepared light cheese and cheese will melt at the entrance. There's no pudding layer. It's rustling in the mouth. It's a happy feeling to burst into the tent.
Cooking ingredients
Cooking Steps
Step1:Butter, cream cheese and milk (30g). Put the cream in the same container. Heat it in water to make it melt. Then stir until there are no cream and cheese particles. The paste is basically fine. Set aside.
Step2:Take another clean container and mix the corn starch and milk (30g) into the flour paste. Pay attention to that the corn starch will stick to the bottom. Make sure to mix evenly for use.
Step3:Separate the egg white and yolk of the three eggs. Put the yolk in the cream cheese paste. Stir well.
Step4:At this time, you can preheat the Dongling oven. Heat up and down 150 degrees.
Step5:Fill the pan with cold water.
Step6:Slowly pour the flour paste (corn starch and milk) from step 2 into the cream cheese paste. Mix well.
Step7:Cream cheese paste sifted three times.
Step8:The sifted cream paste will be very delicate
Step9:Add a few drops of lemon juice to the egg white and start to beat. Add sugar in three times. Beat until a big hook appears.
Step10:Add a third of the cream to the cream cheese batter. Gently fold it from the bottom up with a spatula.
Step11:Then pour in the remaining protein cream. Mix well. Pour into the cake mould. Do not exceed 9 points. Knock gently on the table. Blow out the air bubbles. (cheesecake doesn't grow much high. It's usually filled with cheese. It's as high as it will last when it's cooled.
Step12:Put it in the preheated oven. Heat it up and down for 150 ℃ for 30 minutes. Another 140 ℃ for 35 minutes. I use the fixed bottom mold. The proposal of movable bottom is wrapped with tin paper.
Step13:After baking, don't put out the oven immediately. Continue to stew in the oven for half an hour. Let the cheese fall back naturally. In this way, there is no big temperature difference. It's not easy to have large-scale shrinkage. Cool it in the oven and take it out by hand. It basically falls down about 1cm.
Step14:The cheesecake out of the oven is super beautiful whether it's naked or decorated slightly.
Cooking tips:The material is suitable for a 6-inch round die or an oval die. The oven is put down. The pudding is layered. The reason is that the cream and cream cheese paste are not evenly mixed. Don't want to crack. Don't set the temperature too high or beat the protein cream too hard. The reason for waist retraction is that it's not baked yet. To determine whether the cheese cake is cooked or not, the easiest way is to shake it left and right to make a rusty sound. Tap the surface to make it dry, but it won't make a rusty sound. Make sure to simmer for half an hour. The temperature difference will make the cake shrink in large scale. There are skills in making delicious dishes.
