Chinese Food
Light Cheesecake
(104632 views)
The milk is fragrant and the taste is delicate. The cheesecake mold of the chef is very easy to use. It can be easily demoulded. The height of the cake is also good. -
Cooking ingredients
Cooking Steps
Step1:Weigh the material for use. Separate the yolk protein.
Step2:Put cream cheese, sugar and butter in the small kitchen milk pot. Melt in water. Beat smoothly.
Step3:Add cream. Beat smooth.
Step4:Sift in the low flour and corn starch. Mix with egg, then add milk. Mix well. Then add the yolk. Continue to mix well.
Step5:Add a few drops of lemon juice and a little salt to the protein. Stir with the electric eggbeater until it's thick. Add all the sugar.
Step6:Continue to send until you lift the beater. There is a short and sharp hook. It's good. It's about neutral and dry.
Step7:Dig a spoonful of egg white into the cheese paste. Mix well, then pour it back into the remaining egg white. Mix well with the egg white. The cake paste is ready.
Step8:Pour all the batter into the oval cake mould of the school kitchen.
Step9:Preheat the oven to 150 degrees. Put the deep baking tray. Put the water in the baking tray. Put the cake mother and child in the baking tray. The water is about 2 / 3 of the height of the mold.
Step10:Bake for 20 minutes at 165 degrees. Bake for 45 minutes at 135 degrees.
Step11:The baked cheesecake will be demoulded after cooling. There is a little crack. The crack will disappear after refrigeration. Moreover, the frozen cake is more delicious.
Step12:Cut.
Step13:Cut. It's very even and delicate. The taste is instant.
Cooking tips:1. Adjust the temperature according to your own oven. 2. The cheese paste is thick before adding milk. At this time, sift in low flour. It is easier to mix. There will be no small particles. 3. I use Kiri's cream cheese. It's delicious. It's not greasy. There are skills in making delicious dishes.
