Chinese Food
Light Cheesecake
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Cheesecake is between cake and dessert. It's delicate and easy to eat. Almost no one doesn't love it. The light cheesecake, compared with the heavy cheesecake, is more sweet and light in taste. The following materials are made of 6-inch mold. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients we need to make the cheesecake. Weigh them.
Step2:Separate eggs - take the eggs out of the refrigerator. Separate the yolk and protein and put them into two containers respectively. Keep the albumen basin dry and oil-free. Put the albumen in it, cover with plastic film and refrigerate it in summer.
Step3:Take a pan. Pour in some hot water.
Step4:Take a basin with good heat conduction. Sit in hot water. Add cream cheese, butter and milk.
Step5:Beat continuously with the eggbeater until the cream cheese and butter are completely melted and free of particles. Remove the basin from the hot water.
Step6:Put the egg yolks into the batter and mix well.
Step7:Mix the flour and starch. Sift into the cheese and egg paste.
Step8:Stir the batter to a dry state by turning it over; cover it with plastic film and refrigerate it.
Step9:Take the protein out of the refrigerator, add white sugar in three times, and beat until it is wet foaming.
Step10:Lift the eggbeater. It has a long corner at the top. Preheat the oven 180 ℃.
Step11:Take the yolk paste out of the refrigerator. Take 1 / 3 of the protein and put it into the yolk paste. Use a scraper to mix it up and down until it is completely fused. Pour all the mixed yolk paste into the remaining albumen paste. Mix it up and down until it is completely fused.
Step12:6-inch solid bottom mold. The bottom and all sides are touched with release oil. There is no mould oil. It can be applied in the mould with butter.
Step13:Pour all batter into the mold.
Step14:Place the pan on the bottom of the oven. Fill in 1000ml of lukewarm water. Drop the batter mould vertically down from a height of about 10 cm. Shake out the big bubbles inside and put them into a baking pan filled with water. Bake at 180 ℃ for 30 minutes. Turn to 150 ℃ for 50 minutes.
Step15:It can be manually demoulded after being put in normal temperature after being put out of the oven; it's better to put it in the refrigerator and refrigerate for one night.
Cooking tips:1. Use a hot knife to cut the cheesecake. You can get a better cut. 2. If you use a convertible bottom mold, you need to wrap two layers of tin paper on the bottom of the mold and then put it into the water. At the same time, the milk content needs to be reduced by 20 grams to prevent the paste from being too thin. 3. The flour content of the light cheese cake is very small. It depends on the supporting force of the frozen egg. So it's normal for the cake to shrink a little after cooling. As long as it doesn't crack, there is no pudding layer and big pores, it doesn't seriously affect the appearance. It's harmless. There are skills in making delicious dishes.
