Chinese Food
Light Cheesecake
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As the saying goes, cheese is power. How can cheese controllers miss this light cheesecake?
Cooking ingredients
Cooking Steps
Step1:Heat milk and cream cheese in a bowl over water. Preheat the oven at 140 degrees.
Step2:Separate the whites from the yolks. The container shall be free of oil and wate
Step3:Keep stirring cream cheese until it's gelatinized. Add butter and keep stirring
Step4:Melt the butter and add the yolk. Add the yolks one by one. Mix each one well before adding the next one.
Step5:Cheese paste separated from water. Sift in low gluten flour and corn starc
Step6:Stir the cheese paste until it is powder free. Refrigerate it for standb
Step7:Start the eggbeater to beat the egg white to the coarse foam state at low speed. Add the fine sugar at one time. Continue to beat the egg white to the wet foam state at high speed.
Step8:Turn to the hook state. Beat the protein cream to this state. It's too hard and easy to crac
Step9:Take out the frozen cheese paste. Take one third of the protein cream to the egg yolk paste. Mix evenly by turning. Remember not to circle to avoid defoaming.
Step10:Mix the cake batter and return to the egg white cream. Continue to mix well.
Step11:Pour the cake batter into the mold 78 minutes. Shake the mold gently to make the paste even.
Step12:Take a baking tray and pour in warm water. Put the cheese mold into the baking tray. The water is less than half of the mold. Place the baking tray on the bottom of the oven. Set the temperature to 130 ℃ for 90 minutes.
Step13:Don't take out the cake immediately after baking. Put it in the oven for about 30 minutes. The cooled cake will shrink away from the mold. After completely cooling, back buckle and demould. It's best to refrigerate for 4 hours before eating.
Step14:No cracks on the surface. No sloughing. A perfect cheesecake is ready.
Step15:There's no pudding, either.
Step16:Deliciou
Cooking tips:1. Pay attention to the water temperature when heating cream cheese with water separated. When the water temperature is almost the same, leave the fire in time. Cheese paste should be thick. The temperature of the cheese paste just made is a little high and not thick. It will be thick after refrigerated. I use Kiri's for cream cheese. There is no granule in gelatinization. If other brands have particles, they can be screened once. There are skills in making delicious dishes.
