Chinese Food
Light Cheesecake
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Prepare a square baking tray. The edge shall be at least 3cm high. Pour 1cm3 of cold water into the baking tray. Make a water bath tray. Prepare the cheese box. Cut the oil paper into an oval shape at the bottom of the cheese box. Spread it to the bottom of the box. Spread the inside side of the cheese box with softened butter. This is to make it easier to demould. (if there is no cheese box, it can be replaced by a 6-inch movable bottom mold. But the bottom must be wrapped with tin paper to prevent water leakage
Cooking ingredients
Cooking Steps
Step1:[step] - soften cream cheese at room temperature, beat it with hot water until smoot
Step2:Add milk, butter and lemon juice and continue to beat until smooth and without granule
Step3:Add 2 yolks. Stir evenly and sift in low gluten powder and starch. Stir evenly and without particle
Step4:Refrigerate cheese paste for 12 hours until it thicken
Step5:Put 50g of sugar into the egg white. It's wet foaming to beat it with an electric beater (do not beat it, otherwise it will crack the cake and affect the taste). Add one third of the protein into the frozen cheese paste. Mix evenly (don't draw a circle, it's easy to defoaming). Then pour the cheese paste into the remaining protein and continue to mix evenly.
Step6:Pour the cheese paste into the cheese box. Transfer it to the water bath plate. Put it on the lower layer of the preheated oven. Heat it up and down for 150 ° 160 ° 65 minutes. Adjust it to 180 ° and bake it for 5 minutes. Color it.
Step7:Take the cake out of the oven as soon as possible. It's best to refrigerate it for 4 hours and then eat it. The taste is the best.
Cooking tips:The purpose of making cheesecake by water bath is to make the taste more soft and smooth. The purpose of slow baking at low temperature is not to crack the top. If the crack does not affect the taste, it will not affect the image of the tall. There are skills in making delicious dishes.
