Lemon Cheese Cake

Recipe Introduction

There are three preparation actions that need to be completed in advance to make this cake: 1. The eggs need to be taken out of the refrigerator in advance and warmed up , it can be the same as room temperature; 2. The cream cheese needs to be taken out and warmed up in advance, and it will warm up faster after being cut into small pieces; 3. All the flour needs to be sieved twice in advance with a small fine sieve.

Ingredients

250g cream cheese, 3 eggs, 0.5 lemon, 40g butter, 80g whole wheat crackers, 40g low-gluten flour, 5g baking powder, white sugar 100 grams, 40 ml of yogurt, 6-inch removable base cake mold

Method

1. Mix baking powder and low-gluten flour evenly, sift twice and set aside;

Method:

p>

2. Put the biscuits in a plastic bag and crush them into powder with a rolling pin;

3. Slowly melt the butter in a pan over low heat, then add the crushed biscuits. Keep stirring over low heat until the biscuits become fragrant and become slightly darker in color. Turn off the heat immediately. Pour the fried biscuit powder into the cake mold, compact it with a rolling pin, and then put it in the refrigerator for later use;

4. Separate the egg yolk and egg white, beat the egg yolk evenly and set aside. Heat a pot of hot water and keep it on medium-low heat. Put the shredded cream cheese into a bowl and heat it slowly until the cheese is almost melted. Use beaten egg white to make a feather-like pattern, then add it in 2-3 times. Add 40 grams of sugar and yogurt to the previously beaten egg yolk liquid, and beat again;

5. Add flour to the beaten cheese paste in two batches, add lemon juice, and use a rubber spatula from bottom to top. Mix well, but do not mix in circles;

6. Clean the egg beater thoroughly, put the egg whites into a water-free and oil-free container, beat at low speed until fish-eye bubbles appear in the egg whites, and then divide Add sugar 3 times and beat again until the egg whites are wet and foamy. When you lift the egg beater, you can see a triangular tip on the top. After a few seconds, you can see the top of the triangle bending slightly;

7. Pour 1/3 of the egg whites into the cheese and mix evenly, then completely pour the cheese paste into the remaining egg whites and mix evenly with a spatula;

8. Wrap a layer of tin foil around the cake mold, pour the mixed cake batter onto the previously fried biscuits, and shake it gently a few times to remove large air bubbles;

9. Preheat the oven to 180 degrees, add boiling water to the baking pan, place the cake mold, bake at 180 degrees for 20 minutes to color the cake, then bake at 160 degrees for 40-45 minutes, insert a toothpick and it will come out clean. , put the baked cake in the refrigerator and keep it below 10 degrees for best consumption.

Tips

When heating cheese over water, do not use too much heat. Just make the water hot. Do not boil it too high, otherwise the water will easily splash into the cheese. , will affect the quality of the whipping and the taste of the cake; This cake is baked using the water bath method. If it is a mold with a live bottom, it must be wrapped in tin foil to prevent moisture in the baking pan from penetrating and causing the bottom of the cake to become soft. If it's not a removable bottom mold, you don't need it; you don't need to invert the cake after it's baked. After it's slightly cool, use a toothpick to lightly score the bottom four sides, and it will be very easy to remove from the mold. Or put it directly in the refrigerator to refrigerate, and it is very easy to unmold it when eating.

Lemon Light Cheesecake

Ingredients

The amount is for a 6-inch mold. If making an 8-inch mold, the amount is *2:

Cream 84g cheese, 54g fresh milk, 30g lemon juice, half lemon zest, 42g egg yolk, 28g cake flour, 84g egg white, 45g fine sugar, 26g unsalted butter

Method

1. Soften the cream cheese at room temperature, add 1/2 milk in batches, add lemon juice, and melt over water.

2. In another container, add egg yolks, add 1/2 of the boiled warm milk, and mix well.

3. Melt the butter over low heat and proceed to step (2).

4. Sift the cake flour and add in step 3 and mix well. Then go to step (1) and mix well (do not mix for too long) and add lemon zest.

5. Beat the egg whites at medium speed until wet foam. Add in 4 portions and mix well.

6. Preheat the oven to 230°.

7. Pour the paste into the mold, shake it flat, put the mold into a baking pan, and put it into the second-to-last layer of the oven. Pour 1CM of cold water into the other baking tray, and put it into the bottom-to-last layer of the oven. Bake at 230°C for 12-15 minutes. After 10 minutes of coloring, cover with tin foil, turn to 160° and bake for another 50 minutes.

8. After taking it out of the oven for 2-3 minutes, demold it while it is hot.

9. Brush the pectin while it is hot, let it cool and refrigerate for better taste.

10. When cutting, soak the knife in hot water, shake it dry, and cut once. The cut surface will be neat.

Tips

Eat it refrigerated for the best taste!

Lemon cheese cake

Materials

80g unsalted butter, 70g cream cheese, 1 lemon peel, 100g low-gluten flour, 60g fine sugar, all 1 egg, 1T spoon of lemon juice,

Method

1. Beat an egg, use a grater to remove the lemon zest from the skin of the lemon and set aside

2. Preheat the oven to 150 degrees. Soften the cream cheese and unsalted butter at room temperature, add fine sugar, and beat with a whisk (the volume will expand, the color will become lighter, and it will become feathery)

3. Add the egg liquid in three times, each time Beat evenly and then add the next one until all the egg liquid is added

4. Add a small spoonful of lemon juice and beat well

5. Add lemon zest and mix with a rubber spatula Evenly

6. Sift the low-gluten flour and add it, use a rubber spatula to mix evenly

7. Put the small cake mold into 8 to 9 minutes full, and preheat it In a good oven, bake at 150 degrees for about 25 minutes. When a toothpick is inserted and no batter comes out, it is OK.

Tips

1. Because the egg whites of this small cake are not beaten, there is no addition. Baking powder, so it won’t rise very much after baking. When putting it into the mold, it can be filled a little full. I think it’s about 8 or even 9 minutes full.

2. The batter of this recipe will feel dry and difficult to enter the film. You can use a spoon or spatula to scrape each other into the mold.

3. To identify whether the cake is baked, you can insert a toothpick into the center of the cake. If there is no batter sticking to the toothpick when you pull it out, it means it is baked. Otherwise, the baking time needs to be extended.

4. If you use paper molds to make molds, because the batter itself is relatively heavy, you need to use multiple paper molds together or place the paper molds in other hard molds for baking.