Chinese Food
Light Cheesecake
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Light cheesecake is similar to Qifeng cake. It's made with cream cheese. Compared with heavy cheesecake, light cheesecake tastes light and soft. Compared with Qifeng, it's moistened. People who don't like cream cheese and heavy cheese may try light cheese. Maybe they will. The recipe refers to teacher Jun's. no butter. I made the adjustment. It won't be very sweet. The cheese taste is not so heavy. My children and I finished a whole light cheese cake ~ this recipe has two aluminum alloy non stick light cheese molds (or two carbon steel non stick light cheese molds) with a full amount of 78 minutes. After baking, let the cake simmer in the oven for more than half an hour, then take it out for cooling, demoulding and refrigeration. -
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the ingredients. Separate the egg white and yolk into two clean and anhydrous containers. Cover them and refrigerate them.
Step2:Take the ingredients and arrange the cups. Add the milk, light cream and cream cheese in turn.
Step3:Smoothie function (30 seconds). Beat the cheese paste to a fine consistency.
Step4:Take out the frozen egg yolk. Pour the cheese paste into a clean and waterless basin. Add the egg yolk twice. Mix well.
Step5:Sift in the cake powder. Whisk with egg zigzag until no dry powder is fine. Cover and refrigerate.
Step6:Preheat the oven. Heat it up and down at 165 ℃; remove the frozen egg white and beat it at a medium speed. Add 1 / 3 of fine sugar when the egg white is rough. Continue to beat.
Step7:Continue to whisk at medium speed. Beat the protein until the blister disappears and becomes more delicate. Add 1 / 3 of sugar
Step8:Add the remaining sugar until the wrinkles appear. Turn to low speed and beat until the egg beater is hooked.
Step9:Take out the frozen cheese paste. Mix the protein cream twice. First, take 1 / 3 of the protein cream and put it into the cheese paste. Use the silica gel scraper to mix it at the bottom or zigzag shape and cut it evenly. Then pour the mixture back into the remaining cheese paste. Similarly, mix and cut it evenly.
Step10:The cake paste is slowly poured into the mold from a little height. It is about 78 minutes full. Lift the mold and shake it vigorously. Stir the cake paste with toothpick for several circles.
Step11:Put it into the oven and put it on the penultimate layer of grill. Put the last layer of grill plate and hot water. 165 degrees. Heat up and down. Bake for 60-70 minutes. After baking, continue to stew for about 30 minutes. Take it out and cool it, demould it, seal it and refrigerate it.
Step12:The same way for carbon steel mold. Make the cake paste and pour it into the mold. The same as the above steps.
Step13:Finished produc
Step14:Finished produc
Step15:Finished produc
Step16:Finished produc
Cooking tips:1. There are 5 eggs of medium size, 290g in total before shelling. It doesn't matter if there is more; cake powder can be replaced by low gluten flour; cream cheese can be 200-250g. 250g will be fuller. 2. Buy retail eggs. Shake them one by one when selecting. They are fresh without shaking inside. The eggs are sealed and refrigerated. Take them out of the refrigerator, clean them and dry them. Use them directly. You can also use the egg separator. 3. Cream cheese preserved in cold storage can be directly stirred by blender and wall breaking machine. If it is frozen, it needs to be placed at room temperature and softened before use. It can also be frozen and taken out and heated in hot water to beat the eggbeater finely. 4. When there is a grain in the egg beater, I will turn to low speed and stop to pick up the beater from time to time to check the protein status. My beater is in third gear. 5. The baking time and temperature are for reference. Please adjust it according to the situation of your own oven. There are 5 layers of 38 liter oven in my oven
