Chinese Food
Light Cheesecake
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This formula is the quantity of 2 4-inch moulds.
Cooking ingredients
Cooking Steps
Step1:Measure the ingredients according to the formula. Separate the egg white and yolk. Refrigerate the egg white.
Step2:Cream cheese, butter soften and beat smoothly.
Step3:Add the milk in batches and beat well.
Step4:Add egg yolk in 3 times and beat well.
Step5:Sift in low gluten flour and corn starch. Mix well.
Step6:Put the batter into the refrigerator for cold storage.
Step7:Start to beat the egg white. Beat to the big bubble first. Add the first sugar.
Step8:When it's in a dense state, add the second time, add the third time of fine sugar, and finally lift the eggbeater and pull out the hook, that is, 67 times of wet foaming.
Step9:Preheat the oven 180 degrees. Remove the batter from the oven.
Step10:One third of the protein and yolk batter should be mixed evenly.
Step11:Pour it back into the protein again and mix well.
Step12:Pour the batter into the mold. Shake it a little. It will produce bubbles.
Step13:Put the baking tray and the baking mesh on the same layer. Pour cold water into the baking tray. The depth is about 23cm.
Step14:Put the mold into the oven. Water bath method. Bake at 180 degrees for 20 minutes. Turn to 140 degrees. 50 minutes. Stew for another 30 minutes after baking.
Step15:Finished produc
Step16:Finished produc
Cooking tips:1. The egg white must be refrigerated. It is relatively stable. It can be frozen for about 20 minutes. There is ice slag on the wall of the basin. , 2. Soften cream cheese with water at about 60 ℃. 3. Cream cheese is used up within 7 days after opening. 4. Salt butter is not allowed. 5. The silicone film I use here. If it's a common bottom fixing gold mold, it needs to be applied with a layer of butter. In addition to applying butter to the mold, the movable bottom black mold needs to be covered with a layer of oil paper. The bottom is wrapped with three layers of tin paper. The amount of milk is reduced by 20 grams. Otherwise, the batter is too thin. It will flow out from the bottom. 6. If you like the taste more solid, you can reduce an egg. 7. Cut the light cheesecake into pieces. Use a hot knife instead of a serrated knife. 8. It's easy to collapse when it's cold at room temperature. So after baking, stew in the oven for 30 minutes and then take it out. 9. When baking, the first high temperature is for quick crust, no cracking, and then low temperature. 10. The cake falls back to the height of the batter. The hand temperature can be removed
