Chinese Food
Light cheesecake cake is ready to melt without cracking
(93484 views)
[9 inch mold] PS - you must see the last tips, tips, tips... A classic light cheesecake has a dense taste. It's light cheese taste. It's beautiful without decoration. This cake is definitely one of the favorite cheesecake. The key to an uncracked light cheesecake is to keep the protein from being too dry. When the dried protein is baked, the surface of the cake will crack. And the temperature control of the oven is also very important. The oven temperature is too high, which makes the cake expand rapidly and crack. This cake needs to be baked slowly, so the taste will be very thick. Every time I bake this cake, I consume it very fast. Compared with cream cake, Mr. cake prefers this light cheesecake. It's also simple.
Cooking ingredients
Cooking Steps
Step1:Cream cheese room temperature in advance. Heat cream cheese and milk in hot water and stir until there is no granule. The temperature of hot water should not be boiled.
Step2:Whisk the cream cheese until it has no granules, then put in the butter. Stir until the butter melts, and then immediately leave the fire.
Step3:Wait for the cream cheese paste to cool down.
Step4:Add the yolk in several times. Stir until smooth, then add another yolk.
Step5:Add all the yolks and sift in the low gluten powder.
Step6:Use a scraper to mix the low gluten flour and cream cheese paste until it is free of particles.
Step7:Preheat the oven for 150 degrees. Beat the egg white to the size of the fish's eye blister. Add sugar three times. Beat the egg white into the wet foam. Remember not to beat it too hard or the cake will crack.
Step8:Take 1 / 3 of the protein and mix it in the cream, cheese and egg yolk paste. Use the cutting and mixing mode to mix evenly.
Step9:Finally, add the remaining protein. Use the cutting and mixing mode to stir until there is no particle.
Step10:Pour the cake paste into the 9-inch mold. Lift the mold and shake twice to eliminate the big bubbles.
Step11:Pour some boiling water into the bottom of the baking tray. Put the cake on the baking rack on the baking tray. Bake it for 70 minutes in the middle layer of 150 degrees. Because the cake is 9 inches, the baking time is longer. Once the surface of the cake is colored, it must be covered with a piece of tin paper. If there is less hot water in the baking tray, you must add some hot water to continue baking.
Step12:After the cake is baked, it can be taken out and refrigerated in the oven for at least 4 hours before eating.
Step13:Finished product.
Step14:Finished product.
Step15:Finished product.
Step16:Finished product.
Step17:Finished product.
Cooking tips:Please don't beat the protein too hard. Otherwise, the cake will crack easily. Besides, the oven temperature should be well controlled. It is suggested to test the oven temperature with the oven thermometer. Eggs are refrigerated in the refrigerator. This way, the protein is easy to kill. When choosing the water bath to bake the cake, the mold must be wrapped with tin paper to prevent the water from seeping into the cake. There are skills in making delicious dishes.
