Chinese Food
Light Cheesecake
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I've seen a variety of recipes of light cheesecake on the Internet. Jun Zhi's cream cheese consumption is very large. Wen Ma's recipe failed in the experiment Finally, I tried to modify the formula and proportion myself. The result was surprisingly perfect.
Cooking ingredients
Cooking Steps
Step1:This is the amount of six inch cake. You can make a shallow cake. First cut a circle with baking paper and put it in the mold.
Step2:Put the cream cheese, milk and softened butter into the food processor until it is smooth and free of particles.
Step3:In the cheese paste, put two yolks in turn and stir well.
Step4:Put the sifted flour in the cheese paste. Mix the corn starch evenly. Refrigerate.
Step5:Add the egg white in two times. The egg white will be wet foaming. That is to say, there will be a small sharp corner after the eggbeater is lifted up.
Step6:First take one third of the protein and put it into the cheese paste. Stir well. Then put these into the rest of the protein and copy them evenly. Do not make a circle so that all the proteins will be defoaming, which will cause them to fail to grow.
Step7:Put it into the six inch mold. Put it on the table and tap it for a few times. Remove the bubbles in the paste.
Step8:After the oven is preheated, put it into the middle layer and bake in water bath. Bake at 165 ℃ for 6070 minutes. Finally, bake the top layer of 200 ℃ for a few minutes.
Step9:It can be demoulded after natural cooling. It does not need to be buckled like Qifeng.
Step10:Fine profile.
Cooking tips:1. Use the food processor to mix and break up the cream cheese instead of melting it in water. It will save more time and have better effect. It's my way of lazing. But finding it doesn't affect the end result. 2. The final mixed paste should be smooth and glossy. If there are so many bubbles in it, it may not work. 3. Each oven has a different temper. Keep an eye on the oven in the last few minutes. 4. The family's taste is not particularly keen on cheese. Therefore, the amount of cream cheese in the formula is a little less, while the proportion of flour and corn starch is increased. The final taste is light cheese cake. But the taste is still delicate. The aftertaste is sweet. And the natural acidity of cheese. It's comparable to the way coffee shops produce. There are skills in making delicious dishes.
