Chinese Food
6-inch light Cheesecake
(70658 views)
I'm fascinated to make light cheese recently. Every time I make it, I have some problems. Some of them are cracked and some of them are defoaming. I can't be satisfied with it. Today I make sweet potato tarts of cheese. I specially set aside 125g of cream cheese. This can make a 6-inch light cheese cake.
Cooking ingredients
Cooking Steps
Step1:Material collectio
Step2:Protein and yolk are separated in a small basin without oil and wate
Step3:Put cream cheese, milk and butter in a clean basin. Heat it up in water. Stir until it is fine and thick without particles
Step4:Add egg yolk to cheese paste in several times. Mix quickl
Step5:Drop a few drops of lemon juice into the cheese paste and mix quickly. Sift in the low flour and corn flour and quickly cut and mix well
Step6:The mixed cheese paste shall be sealed with fresh-keeping film and refrigerate
Step7:Drop a few drops of lemon juice into the protein. Add sugar three times to make it wet and foamy
Step8:Take one third of the protein and mix it with cheese paste evenl
Step9:Pour the mixed cheese paste into the remaining two-thirds of the protein and mix wel
Step10:Apply a layer of butter on the inside of the 6-inch movable bottom mold. Wrap the bottom with tin paper. Wrap several layers more
Step11:Pour in the batter and shake twice to make bubbles. Preheat the oven at 140 degrees. Put two thirds of the water in the baking pan. Put the wrapped mold in the baking pan. Heat it up and down at 140 degrees for 80 minutes. If the color is not good, bake it at 160 degrees for 5 minutes to color it
Step12:Finished product drawing. The pit on it is touched by hand carelessly. It is better to smear fruit paste or honey on the surface
Cooking tips:When the cheese paste is made, it needs to be refrigerated. When it's baked, it doesn't need to be buckled. It's better to stew it in the oven for a while and then take it out to cook delicious dishes.
