Chinese Food
Light Cheesecake
(90735 views)
Cooking ingredients
Cooking Steps
Step1:Add 125g cream cheese, 50g milk and 50g light cream into the basin.
Step2:Heat and melt (small fire) with water separation. Stir until smooth and free of particles.
Step3:Add 30g butter. Stir well.
Step4:Take out the basin. Add three yolks in several times. Add one and beat one. Mix well and then add another.
Step5:Add 25g of sifted low gluten flour and 15g of corn starch.
Step6:Stir quickly and evenly. The final cheese paste is very delicate. Refrigerate.
Step7:Take a baking tray. Pour 2 / 3 cold water into it. Put it on the bottom of the oven. Preheat 160 degrees.
Step8:The oil paper shall be cut according to the shape of the mold. The bottom shall be plastered with water and padded. The surrounding area shall be buttered for demoulding.
Step9:Protein. Add sugar in three times. Beat the egg white until it is thick and the surface has lines. Lift the sharp corner of the eggbeater and bend it (i.e. wet foaming). Do not hit hard foaming.
Step10:Take the cheese paste out of the refrigerator. Add one third of the protein paste and mix well. Then add the remaining protein. Mix well from the bottom up according to the mixing method of Qifeng cake. Do not circle to avoid defoaming.
Step11:The mixed cake paste should be delicate, thick and free of big bubbles.
Step12:Pour the mixed cake paste into the mold and fill it up. Shake it twice. (my is an oval mold + a 4-inch small love mold
Step13:Put it in the oven. Put a baking net on the top of the baking pan of the bath water. Put the cake mold on the baking net for water bath baking.
Step14:First 160 ℃ for 15 minutes. Just a little color on the surface. Then change 130 ℃ for 50 minutes. Observe the coloring. Each oven is different. Adjust the temperature according to the visual inspection. Be careful not to dry the water.
Step15:OK. Don't take it out. Put it in the oven and simmer for 30 minutes.
Step16:Take out the stewed cake and demould it.
Step17:Good cake. Refrigerate for one night. Better taste.
Cooking tips:1. You can't beat too hard when you beat the egg white. Just beat it until it can pull out the soft hook. If it's too hard, it's easy to crack when you bake it. 2. The cheese cake baked in the water bath will not grow very high in the end. It will shrink a little bit at last. It is only a little higher than that before it is put into the oven. Don't compare it with the height of Qifeng cake. There are skills in making delicious dishes.
