Chinese Food
Light Cheesecake
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The first time to make a light cheesecake was more than three years ago. It's not just for eating. Its simple and elegant appearance and delicate and silky organization are enough to fascinate people. Light cheese cake is very similar to Qifeng cake. It just reduced the amount of flour and added cream cheese. As long as Qifeng cake is ready, it won't be too hard to make light cheese. The light cheesecake has been made many times. The most common one is today's recipe. Fresh, but not too light; soft, but not too wet. Every time I tasted it, I couldn't help admiring it all the time. After passing my own level, others could easily pass it. To say it, when do I plant the most on baking? One is to make a thousand layers of pastry. The other is to make light cheese. And now, the best thing I can do is a thousand layers of pastry. Light cheese. It's also very handy. So. Failure is not terrible. The key is where you planted it. Just one
Cooking ingredients
Cooking Steps
Step1:This cake can be made with a solid bottom mold or a movable bottom mold. If it's a bottom mold, you can take out the bottom and wrap it with tin paper. It's easy to demould the whole cake. If it's a solid bottom mold, you can pad a piece of oil paper or tin paper of suitable size on the bottom.
Step2:Spread a layer of softened butter on the wall of the cake mold.
Step3:Take cream cheese, light cream and yogurt out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor. Beat them with the processor until they are smooth and free of particles. When making this step, you can also place the cream cheese at room temperature until it is soft. Then add the cream and yogurt and beat with the eggbeater until smooth. But it takes a long time. It also takes a long time to refrigerate later.
Step4:Beat the cheese with the blender and pour it into a large bowl.
Step5:Add two yolks to the batter and beat well with the beater.
Step6:Sift the low gluten flour into the cheese paste. Mix well with a rubber scraper.
Step7:Stir until the flour and cheese paste are completely mixed. Put the mixture into the refrigerator and refrigerate. (if you soften the cream cheese at room temperature and beat it until it is smooth, the paste may be thin when you do this. It needs to be refrigerated for a long time until it becomes thick again before you can continue to do the next step. If you beat cream cheese directly with a blender, you won't have to refrigerate it for that long.)
Step8:Next, the protein is sent. Whisk the egg whites to the shape of the fish's eyes. Add 1 / 3 sugar and continue beating.
Step9:Beat the protein to a thicker state. Add 1 / 3 sugar. Add the remaining 1 / 3 sugar until the surface begins to show wrinkles. Until the protein is sent close to the degree of hard foaming. (do not blow to hard foaming
Step10:Beat the egg white. After lifting the eggbeater, pull out a sharp corner. The top of the corner is slightly curved. This state is OK.
Step11:Take the batter out of the refrigerator. It should be thick at this time. Dig a third of the protein into the batter.
Step12:Use a rubber scraper to mix the egg white and cheese paste. Pay attention to the method of mixing - turn it up from the bottom. Never stir in circles. Otherwise, the eggs will be defoaming. It will directly cause the cake to shrink o
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Cooking tips:1. To make light cheesecake, the key is that the cheese paste must have a certain consistency, so that it can be easily mixed with protein. Otherwise, when mixed, the protein is easy to defoaming, and the cheese is easy to sink at the bottom. And cheese paste only shows consistency when it is refrigerated. So, if you soften cream cheese at room temperature and then beat it into cheese paste, you have to refrigerate it for a long time to make it thick (so I suggest using food processor. It can save a lot of time). 2. There are lots of light cheesecake squares with lemon juice. But cream cheese itself is a kind of cheese with sour taste. The yogurt in the ingredients also has certain acidity. Therefore, there is no need to add lemon juice to this cake. I've also tried to add lemon juice to this cake. For me, it's not as sweet as not. 3. Because the flour content of the light cheesecake is very small. It depends on the supporting force of the frozen egg. So the cooled cake has a little bit of shrinkage
