Chinese Food
Light Cheesecake
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Light cheesecake seems simple, but it can't be made well all the time. At first, it cracks. Or it has no color on the surface. The light cheese put in yogurt before has a strange taste. It can't reach the taste you want. Today's one is the best with many formulas. It's full of milk flavor.
Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials. Put cream cheese, light cream and milk directly into the food processor cup. Stir well. In this way, the cheese paste is thick.
Step2:Pour out the beaten cheese paste. There may be small particles at this time. Use the hand beater to stir again.
Step3:Add the yolk in several times. Mix well with the hand beater.
Step4:The butter is cut into small pieces, separated from water and turned into liquid state. Add them to the cheese paste and stir well.
Step5:Sift in low gluten flour several times and in small amount. Mix gently with hand beater.
Step6:Mix the flour and cheese paste completely. Put the mixed cheese paste on the plastic wrap and refrigerate it.
Step7:Break up the egg white. Add a few drops of lemon juice. Add sugar three times and stir until it is wet foaming. Lift up the egg beater and the egg white is chicken tail . The egg white in the basin is delicate and crooked.
Step8:Take the cheese paste out of the refrigerator. Take 1 / 3 of the protein and put it into the cheese paste. Use a rubber scraper to turn it up from the bottom and mix evenly.
Step9:Return to the remaining 2 / 3 protein cream. Continue to mix evenly. The mixed cake paste is thick and delicate.
Step10:Pour the mixed cake paste into the mold.
Step11:Add water to the baking pan. Put the cake mold into the baking pan. Put it into the bottom of the preheated oven. 150 degrees. Heat up and down. Bake for more than 70 minutes.
Step12:This is the rise of the cake in the oven. It is found that the water begins to have small bubbles. Add some ice in the baking tray to prevent the temperature from being too high. Finally, if the surface color is not enough, turn on the heat and bake for a while. Stare at it or it will turn black. This is the advice from little smart. It's really successful
Step13:Take it out a little cold.
Step14:Then pour out the cake.
Step15:Turn it around and put it into the cheese box. Brush the pectin on the surface. Refrigerate for at least 1 hour. Take out the cut piece for better taste.
Cooking tips:1. Do not bake light cheese at high temperature, otherwise it will crack easily. 2、 Light cheese is best made with a mold that is not stained. If you use a common mold, you should brush a lot of softened butter on the inside, or it will crack easily. 3. The protein must hit the wet foaming. Don't overdo it. There are skills in making delicious dishes.
