Chinese Food
Light Cheesecake
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I don't know when all kinds of uncle and grandpa's light cheesecake have sprung up in our streets. Actually, it's light and fresh compared with heavy cheese. Those who can't accept the strong cheese flavor will like this cake. So make it by yourself~
Cooking ingredients
Cooking Steps
Step1:Heat cream cheese and milk in a bowl over water until melted. Stir well until free of particles.
Step2:Then add the butter.
Step3:Mix well.
Step4:Take out the bowl. Add four yolks in several times. Mix them thoroughly each time, and then add another one to avoid separation of water and oil.
Step5:Then sift in low gluten flour and cornstarch. Stir well and add two drops of vanilla extract.
Step6:Add white sugar to the egg white in three times to make it wet foaming (it can lift the curved corner). Add a few drops of lemon juice to the sugar for the last time.
Step7:Use a scraper to add the egg yolk cream into the cheese paste in three times. Stir evenly in the way of cutting and mixing.
Step8:Mixed cake paste.
Step9:Put a little butter on the cake mould. Spread non stick oil paper on it. Wrap a circle of tin paper around the bottom to prevent water from entering.
Step10:Pour the cake batter into the mould. Knock it a few times to make bubbles.
Step11:Put the cake in the baking tray. Pour boiling water into the baking tray and put it in the second to last layer of the oven. Bake at 150 ℃ for 20 minutes and then turn to 140 ℃ for about 30 minutes. After baking, put it in the oven and simmer for 30 minutes before taking it out.
Step12:After cooling and demoulding, the decoration can be finished (there should be mint leaves ≥ ﹏
Cooking tips:I like to bake cake slowly at low temperature. The cake made in this way is not easy to crack. The color is also lighter. Some people say that the problem of the cake shrinking after baking is to demould it immediately after baking. I choose to put it in the oven for a while and then take it out. The highest expansion height of the cake is a little higher than that of baking, but it is a normal height. Finally, I used the 8-inch cake mold. It felt a little big. You can add some materials or change the small mold. Finally, our family's taste is very light and can't stand being greasy. So I use very little sugar. There's almost no sweetness at the beginning of the entrance. It's only a little sweet and milk fragrant. You can add sugar to 100g, which is the taste of the market.
