Chinese Food
Japanese Light cheesecake (8 inch / 6 inch light cheesecake)
(87656 views)
A lot of friends around love cheese. 6 can't meet their needs. So 8 square came up. The cheese itself is very nutritious and healthy. This cheese cake is not sweet or greasy. It tastes instant on the mouth. We suggest you try it
Cooking ingredients
Cooking Steps
Step1:Put 230g cream cheese and 90g milk into the container. Heat in water until the cream cheese is softened. Mix and stir until smooth and free of particles.
Step2:Add 55g butter to the cream cheese paste. Stir well until no oil stars are visible.
Step3:Take out the pot. Add 5 yolks in several times. Stir well.
Step4:Add 15g corn starch into the sifted 25g low gluten flour and mix well.
Step5:Preheat the water bath oven to 150 degrees. Add a few drops of lemon juice or white vinegar to the egg white. Add 80g of sugar in three times. Beat until it is wet and foamy (you can pull out the hook. Refer to Qifeng cake in front for the method of egg white).
Step6:. add 1 / 3 protein to the yolk paste. Turn it up from the bottom to the top, and then add 1 / 3 protein. Finally, pour the batter into the remaining protein and mix it up.
Step7:Pour the mixed cake paste into the mold (it's better to use non stick mold, or apply a layer of butter in the mold, or pad with oil paper). Shake it gently for a while to shake up the larger bubbles. Use force to shake out the big bubbles.
Step8:Put it in the preheated oven. Water bath method. 150 ℃. 70 minutes (6 inches and 50 minutes). After baking, put it in the oven for 30 minutes and then take it out.
Step9:After cooling, demould. It tastes better when refrigerated. This is an 8-inch square.
Step10:Cut into pieces ~ full of cheese, ready to tast
Step11:You can also add a pattern. Surface pattern method (on the surface of cake paste which is put into the mold and vibrated with bubbles, sprinkle with a small amount of melted chocolate, use toothpick to draw the pattern that you like. It's beautiful after baking
Cooking tips:1. Creamcheese is called cream cheese, cream cheese, cream cheese and cream cheese. It is usually used to make cheese cake. 2. Refrigerate the cream cheese before unsealing. If it can't be eaten as soon as possible after unsealing, it can be frozen. After freezing, the cream cheese will be separated from oil and water. It should be separated from water, heated and softened, stirred and used evenly. 3. The protein can't be completely dismissed. Beat until it is wet and foamy. Otherwise, it will crack easily when baking. 4. The cheese cake baked by water bath will not grow much in general. Do not compare with the height of Qifeng cake. There are skills in making delicious dishes.
