Chinese Food
Perfect light Cheesecake
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Light cheesecake has been made a lot. But this light cheesecake has different formula. It uses 8 yolks. Maybe it's the reason of the 8 yolks. The color of the finished product is excellent. There is no low flour in this recipe. It's all corn starch. And that's exactly what makes the cake light. Delicate and smooth. The entrance is changed. Light and dense. You are worth having. -
Cooking ingredients
Cooking Steps
Step1:Apply oil and powder to the mould for standby.
Step2:A material preparation. 225g cream cheese; 50g light cream; 90g milk; 80g butter.
Step3:B material preparation. Milk 50g; corn starch 25g.
Step4:C material preparation. 150g protein (about 4); 1 teaspoon lemon juice; 80g sugar; 10g corn starch.
Step5:D material preparation. Eight yolks.
Step6:Put material a in a deep bowl. Heat and stir to smooth without particles.
Step7:Mix material B evenly.
Step8:Pour the mixture B into the smooth cheese paste. Mix well.
Step9:Add the yolk in several times. Stir well.
Step10:Sift the batter twice.
Step11:Wrap the mold with 2 layers of tin paper.
Step12:Add the protein of material C into the lemon juice and beat until it is blistered.
Step13:Add the mixture of sugar and corn starch in three times until it is neutral and wet.
Step14:Take 1/3 protein foam into batter and mix evenly.
Step15:Pour the batter into the remaining 2/3 protein foam. Turn it evenly.
Step16:Pour the batter into the mold. Shake off the bubbles.
Step17:Put it in the preheated oven and bake it in water bath. 180 ° 30 minutes to 150 ° 40 minutes.
Step18:Appreciation of finished products.
Step19:Appreciation of finished products.
Step20:Appreciation of finished products.
Step21:Appreciation of finished products.
Step22:Appreciation of finished products.
Step23:Appreciation of finished products.
Cooking tips:The problems of light cheesecake are waist shrinking, cracking, pudding layer and so on. Please pay attention to the following points. Be careful. You can make a perfect cheesecake * solve the waist shrinking problem - mold treatment. It is better to use a solid bottom mold. Because even if the movable bottom mold is covered with tin paper, there will be unexpected water inflow. The non stick solid bottom mold is the best choice. Use the front bottom pad oil paper. Four walls Spread the butter with low powder to prevent sticking. This is very important. Only when the cake is not attached to the mold wall, it will rise and fall freely. It will not stick anywhere. It will form a twisted side * solve the problem of surface cracking - on the one hand, strictly control the temperature and time. On the other hand, add your own judgment. Too high a temperature will crack the cake. In addition, the degree of egg white is very important. This cheesecake is required to be sent to neutral and wet. In this way, the texture of egg white cream and cheese yolk paste is basically the same. It is easy to mix. Almost no cheesecake needs it
