Chinese Food
Cheese slice to make light Cheesecake
(105148 views)
I like cheesecake, but the cream cheese is not easy to keep. It will break in a week after opening. There is no such problem in making cheese cake with cheese chips. The shelf life of cheese chips is very long. This is a 6-inch formula. In the brackets of the ingredient list is an 8-inch formula.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Chop up the pieces of cheese for later use.
Step3:Separate the eggs. Put the egg white and yolk in a container free of water and oil. Put the egg white in the refrigerator and refrigerate it.
Step4:Put 85g cheese slices, 120g milk and 10g sugar in the po
Step5:Turn on the small fire and stir slowl
Step6:Until the cheese melts completely. Turn off the fire.
Step7:Add 1 teaspoon (5ml) lemon juice. Stir well.
Step8:Add 3 more yolks and stir well.
Step9:Sift in 20g low gluten flour and 20g corn starch. Mix well.
Step10:The batter is delicate and thic
Step11:Now you need 30g of white sugar. First add 1 / 2 teaspoon (2.5ml) lemon juice to the egg white.
Step12:Add 1 / 3 sugar when you reach the blister.
Step13:When the bubbles are fine, add 1 / 3 sugar.
Step14:When it's fine and fluffy and has light lines, add the remaining white sugar.
Step15:Until wet foaming, it's just like lifting the eggbeater. The egg white cream looks like a hook.
Step16:Add the egg white cream into the yolk three times. Turn it up from the bottom to the top and mix evenly. Do not circle it to avoid defoaming.
Step17:The mixture is light, delicate and fluffy.
Step18:Pour the batter into a 6-inch round mold. The batter will slide down in a ribbon shape.
Step19:Knock a few times on the table. Shake out big bubbles.
Step20:Hot water in ove
Step21:Preheat the oven at 160 degrees. Place the pan in the bottom of the oven.
Step22:Put the mold in the middle and lower layers of the oven. Bake at 150 ℃ for 1 hour.
Step23:One hour later, the cake expanded and the surface did not crack. It looked very good. When I demoulded, I found that the bottom was not ripe or water like.
Step24:Quickly put it into the oven. Cover the surface with tin paper. Remove the bottom plate with water. Bake directly at 150 ℃ for 30 minutes.
Step25:After 30 minutes, the cake swelled even higher.
Step26:Flip the mold on the plate while it's ho
Step27:Demouldin
Step28:Cover another plate. Turn it over.
Step29:Face u
Step30:Cut it ope
Step31:It's ripe inside. It's very dangerous.
Cooking tips:It is suggested that when baking, put the solid bottom circular mold directly in the baking pan with hot water, and bake for 1 hour at 150 ℃ in the middle and lower layers of the oven. If it's a round die with movable bottom, wrap the bottom of the die with tin paper and put it into the baking tray. I used to bake cheese cake directly in hot water for 1 hour. This is the first time to try this kind of separate baking water bath method. It seems that this water bath method is not very reliable (╯ ε system) ╮ it has skills in making delicious dishes.
