Chinese Food
Light Cheesecake
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Cooking ingredients
Cooking Steps
Step1:Take a pot. Boil it with water and turn to a low heat. Put cream cheese, butter and milk into a mixing basin. Place the basin on the pot. Heat and stir evenly with water separated. For better emulsification, beat it with an electric egg beater for 1 minute.
Step2:Separate the yolk and protein of the egg. Add the yolk into the basin in turn and stir evenly. Then put the sifted low gluten flour and corn starch. Mix well with a scraper and refrigerate them for use.
Step3:Add water to the baking tray and preheat it in the oven at 150 ℃. Add a few drops of lemon juice to the protein. Beat with the electric eggbeater until the fish eye blisters. Add some white granulated sugar. Continue to beat. And use up the white granulated sugar when it is wet foaming. It needs to be emphasized here. Do not overkill the protein to dry foaming. It is easy to cause cracking of the cake.
Step4:Take the yolk paste out of the refrigerator. Add the protein into the yolk paste in three times. Mix the cake paste with the quick turning or cutting method. Lay baking paper at the bottom and inside of the cake mold. Pour the cake paste into the mold from a high place.
Step5:Put the mold in the baking tray. Bake at 150 ℃ for 70 minutes. Cover the tin paper after coloring the middle part. After baking, keep in the oven for 30 minutes. Take out the mold after 30 minutes. The taste is better after cold storage.
Cooking tips:The baking time needs to be determined according to the power of the oven. If you are not sure, you can reduce the temperature and extend the baking time properly. After summarizing the experience, you can be handy next time. If it is a bottom mold, it needs to wrap two layers of tin paper on the outer layer of the mold to prevent water from seeping into the mold and affecting the cake forming. There are skills in making delicious dishes.
