Basque Cheesecake "The Simplest Cake" Zero Failure? Steps of cheese control
Step 1
Preparation materials, cream cheese (cream cheese) brand is not limited, kiri tastes better and smoother!
Second step
Cream cheese must be taken out of the refrigerator 30 minutes in advance and softened at room temperature. If it is not taken out in advance, it can be softened in the microwave oven for 30 seconds, or it can be softened at intervals of 10 second. "Softening cream cheese is directly related to the fineness and smoothness of the finished cake." Softening cream cheese is not melting, but softening to the point where fingers can easily poke it. Don't melt it! ! !
Third step
Weigh the fine sugar, add it to the cream cheese, and stir it evenly with a manual whisk until it is smooth and delicate. (Lazy practice: Stir all with electric egg beater until smooth? Electric egg beater, stir well. Don't mix too much, it will affect the smoothness of the taste! )
Fourth step
First, break 2 eggs and 1 yolk into egg liquid, pour it into a small amount of cheese paste several times and stir until it is smooth until all the egg liquid is poured into the cheese paste bit by bit. (You can't join at one time! )
Step five
Add the whipped cream into the cheese paste bit by bit, stirring constantly to avoid caking until it is smooth and delicate. Just stir well, don't stir too much and don't send it away, it will produce bubbles. You can add a few drops of vanilla extract, lemon juice, etc. Enrich the taste according to your preference. )
Step 6
Add the sieved corn starch/low-gluten flour, and mix well with a hand mixer. (If you want to try chocolate/matcha Basque cheese, you can add melted chocolate or matcha powder in this step. )
Step 7
Preheat the oven to 220 degrees Celsius. Spread a whole piece of oiled paper in the mold, cut off or fold off the part beyond the mold to prevent the oiled paper from catching fire when baking the heating tube of the small oven. Wet the oiled paper, squeeze it out and put it in the mold to fit better. )
Step 8
After sifting the cheese paste, pour it into a 6-inch movable bottom mold, shake out bubbles and scrape it flat with a scraper. The cheese paste is already very delicate, so there is no need to sieve it. )
Step 9
Start baking. Bake the middle layer at 220 degrees for 20~25 minutes (the fourth layer of the oven is the penultimate layer). The last few minutes with hot air function can be colored more evenly with hot air function. Bake for 20 minutes. Basque cheesecake is tender and smooth. Please adjust the specific baking temperature and time according to the actual temperature of their respective ovens, and the coloring will be satisfactory! (Regarding the number of layers, if the coloring effect is not obvious after baking for a long time, you can bake it in the middle and upper layers for a few minutes, and you can bake it directly in the middle and upper layers if you like the blackening effect of Basque noodles. )
Step 10
Be sure to watch it when baking, so as not to burn it. Shake the cake twice after baking to give off hot air. It's just duangduang baked. Add a filter in case everyone is scared by its blackened appearance (/? \) Jitter is really ok, which means you have succeeded. Don't worry about failure. Refrigerated for one night, the value will be high!
Step 1 1
Basque cheese is cooled at room temperature and eaten overnight in the refrigerator. Basque cheese is actually a semi-cooked heavy cheese. Refrigeration is a solidification process, so be sure to refrigerate overnight before eating! If the Basque cheese is badly dented in the middle after cooling, it means that you have cooked the Basque cheese well. )
Step 12
After freezing overnight, cut open and see that the half-cooked cheese is smooth and delicate. Please try it before uploading the work and grading the recipe!
Step 13
It is tempting to row with a fork.
Step 14
Basque cheese is half-cooked inside, so it must be cut into pieces after refrigeration! And it must be cut to the end, or it will break. It's normal for a little cheese to stick to the knife when cutting!