Chinese Food
Light Cheesecake
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This recipe is for a 6-inch round mold. If you want to make an 8-inch round mold, double the weight. This is a water bath cake. It needs a solid bottom mold. If the die is used, the bottom should be wrapped with tin paper. I only have an 8-inch bottom mold, so I have to use this butter cake mold. The water content in the baking tray is 3cm. Don't give it less. I just give it less. The water is dry, which causes the surface of the cake to crack. This light cheesecake is my favorite cake. None of them. It's different from the yogurt cake made last time. Although yogurt is added, it's also a water bath method. But the taste is very different. Yoghurt Cake only has yoghurt, egg, sugar, oil and flour. It tastes soft and moist, too light; while light cheese cake has no oil. It is added with cream cheese and light cream. It is fresh, but not too light; soft, but not too wet. Delicate tissue, silky and charming fragrance
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Weigh for standb
Step2:Spread a layer of softened butter on the mould. To be use
Step3:Put cream cheese, light cream and yoghurt into the food processor. Beat until smooth and granulated.
Step4:Pour the cheese into the bowl. Put in an egg yolk. Mix well with the beater
Step5:Add another yolk. Continue mixin
Step6:Sift the low gluten flour into the cheese paste. Mix wel
Step7:Refrigerate the battered cheese in the refrigerato
Step8:Next, the protein is sent. Beat the egg white into thick bubbles with electric beater at low speed. Add 1 / 3 of suga
Step9:Beat to a fine bubble. Add 1 / 3 suga
Step10:When the protein lines up, add the remaining sugar
Step11:Just beat the protein to neutral foaming (the protein can pull out the curved sharp corner
Step12:Take the batter out of the refrigerator. It should be thick at this time
Step13:Dig 1 / 3 of the egg white into the yolk paste. Turn over from bottom to top. Turn over the egg paste evenly
Step14:Pour all the protein into the yolk paste again and mix wel
Step15:The mixed cheese paste is very thick and delicate
Step16:Pour the cheese paste into the bottom mol
Step17:Fill the pan with water. About 3cm high. Then put the mold into the baking tray. Put the baking tray into the lower layer of the preheated oven. 160 degrees. Bake for 60 minutes. Until the skin is evenly colored. The cake is completely solidified. When there is no sense of flow by hand, it can be put out of the oven.
Step18:The freshly baked cake is fragile. Do not demould it immediately. Take it to cool naturally before demoulding. Refrigerate it for more than 4 hours and then cut into pieces.
Cooking tips:There are skills in making delicious dishes.
