Chinese Food
Light cheesecake (6 inches)
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I remember always eating uncle cheth's and grandpa Ricky's light cheesecake before. I made it by myself these days. It tastes good. I feel like it's not bad compared with the one sold outside.
Cooking ingredients
Cooking Steps
Step1:Prepare the material. Separate the egg white and yolk.
Step2:Beat cream cheese and milk in hot water until well combined, then add softened butter and stir until no granules are left.
Step3:Add the yolk liquid in three times and mix evenly.
Step4:Sift in the flour and stir.
Step5:The yolk paste is finished.
Step6:Pour a few drops of lemon juice into the protein and add sugar to beat until it is wet and foamy (you can pull up the soft hook. I've beaten it a bit too much). This step is very important. Don't beat it too much. Otherwise, it will crack easily during baking.
Step7:The albumen paste is added to the yolk paste in three times. Stir gently from bottom to top with a spatula.
Step8:Mixed cake paste.
Step9:Pour seven full portions of water into the baking tray and preheat the bottom layer. Put oil paper on the bottom of the mold. Apply oil around. Pour the cake paste into the mold. Shake it gently. Shake out the big bubble. Put it on a baking tray and bake in a water bath. Bake at 180 ℃ for 30 minutes. Turn to 150 ℃ for 25 minutes. Do not take it out immediately after baking. Stew in the oven for 30 minutes.
Step10:Light cheesecake is out.
Step11:Have a nice afternoon te
Cooking tips:The height of this cake can't be compared with Qifeng. The overall height will not be much higher than that just put in the oven. What's more, the quality of cream cheese determines the taste of light cheese cake. In the baking process, if there is cracking, please pay attention to the beating degree of protein or whether the oven temperature is too high. There are skills in making delicious dishes.
