Chinese Food
Light Cheesecake
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Passing by the cake room, my husband said that this light cheesecake is delicious. When he got home, he made one for him. Unfortunately, he didn't eat it. It was eaten up by the guests
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Egg yolk protein separatio
Step2:Cream cheese cut into small pieces. Mix with milk and heat until melted. Stir until granulated
Step3:Stir until smooth without particle
Step4:Add the butter in small pieces while it's hot. I'm too lazy to cut. I need to stir for a while. Let the butter melt and stir evenl
Step5:Then add the yol
Step6:Sift low powder into yolk liqui
Step7:Mix into batter and sif
Step8:Add a few drops of lemon juice and 1 / 3 white sugar to the protein, and then add 1 / 3 sugar when it is high-speed whisked to the big bubble
Step9:Whisk until wet foaming, add the last sugar and continue to whis
Step10:Until the eggbeater has a sharp upright angl
Step11:Add 1 / 3 of the protein cream to the sifted yolk paste. Stir well. The so-called mixing is to insert the silica gel shovel from the bottom of the basin, and then turn it up to make the batter fall down. It is not allowed to stir in circle
Step12:Pour the batter into the remaining 2 / 3 of the protein cream and continue to mix evenl
Step13:Pour into mol
Step14:Because the cheesecake needs to be bathed with water, the outside of the mould should be wrapped with tin paper to prevent water from entering
Step15:It must be added water in the baking tray and preheated in the oven. Preheating should be done when mixing the batter to prevent the batter from defoaming after mixing. Preheat the oven and bake at 150 ℃ for 55 minute
Cooking tips:I've cracked this. I don't think it has much effect. Maybe it's placed in the middle layer. The temperature of the six inch mold is too high, which leads to cracking. In fact, as long as it's delicious, it's OK. Oh, by the way. It's a little waist down. I haven't figured out the reason. Maybe it's too late for demoulding. It must be in the state of no oil and no water when the egg white is applied. A drop of yolk liquid can't be used. Otherwise, it really won't work. I often pour sugar into the egg whites at one time. I don't think it's very different. I eat them all by myself. I have skills in how to make dishes easily and delicious.
