Making cheesecake on a hill is also a kind of cheesecake. Because of its unique practice, it is deeply loved by friends. Many friends want to do it at home, but they don't know how to do it. Below, I collected and sorted out the relevant information about making cheesecake in a small hill. Let's have a look.

Xiaoshanjin cheesecake making method 1

The famous Hill Gold Cheesecake really lives up to its reputation, with charming cheese flavor and refreshing enjoyment.

List of ingredients

Rum raisin 80g

Fine sugar 22g

Protein 34g

Corn starch 8g

Fine sugar 23g

Egg yolk 46g

Butter 32g

Milk 1 10g

Cream cheese158g

35 grams of butter

Digestive biscuits 90 grams

Production steps

Step 1: Wash raisins, control the moisture, and soak them in rum one night in advance.

Step 2, oil paper is laid at the bottom and around the mold.

Step 3: Put digestive biscuits into a fresh-keeping bag and crush it with a rolling pin, then pour in melted butter.

Step 4: Stir well, pour into the mold and flatten with a scraper.

Step five, sprinkle rum raisins on the surface and put them in the refrigerator for later use.

Step 6, after the cream cheese is softened at room temperature, it is pumped by hand and stirred evenly.

Step 7, add fine sugar to the egg yolk and stir.

Step 8, the color turns white, sift in corn starch and mix well.

Step 9: Heat the butter and milk to the boiling point, then slowly pour the egg yolk from the fire while stirring.

Step 10: Mix well, then pour it back into the pot, and slowly cook it with low heat until it thickens, while stirring constantly.

Step 1 1: Pour in cream cheese.

Step 12: stir evenly, and filter the particles once.

Step 13: Add the fine sugar to the egg white for three times and beat to 6.

Step 14: Add protein to the cheese.

Step 15: Mix evenly.

Step 16: Pour the prepared cake paste into the mold and gently shake it twice to make the surface smooth, and wrap the bottom of the mold with two layers of tin foil.

Step 17: put it in an oven preheated to 160℃, pour hot water on the baking tray and put it on the grill, steam the mold on the grill for 60 minutes, and take out the baked cake.

Step 18: It is better to eat it in the refrigerator overnight after cooling.

Step 19: Warm the knife to make the section more tidy.

Step 20, with a cup of black tea or coffee, delicious!

skill

1. Good brands are recommended for cheese, which tastes better.

Cheese can be softened by microwave heating for 30 seconds.

3. The original noodles are made of sponge cake, and I am lazy to use biscuit bottom. Try the bottom of the sponge cake next time, I believe it will be better.

4. When the cheese paste is cooked, it must be cooked on a small fire, and the bottom must be constantly stirred, otherwise it will be easy to paste the bottom and agglomerate.

5. The original baking time is 160 degrees for 40 minutes. I like baking colored surfaces for 60 minutes. Time and temperature are mainly in my own oven. If you start it, it will be cooked and there will be no flowing feeling.

Xiaoshanjin cheesecake practice 2

Ingredients for light cheesecake

Cream cheese120g

Three eggs.

30 grams of butter

50g milk

30 grams of low-gluten flour

50 grams of fine sugar

A few drops of lemon juice (protein)

The method of light cheesecake

Step 1: Melt the butter for later use.

Step 2: defrost the cream cheese in the microwave oven, soften it for one minute and stir until it is smooth.

Step 3, separate the protein from the egg white, put the protein into a water-free and oil-free basin and refrigerate it for later use. Add the egg yolk to the cheese paste and stir well.

Step four, add the melted butter and stir well.

Step 5, add the milk and mix well.

Step 6, sift in the low-gluten flour and draw J rows, and stir until there are no particles.

Step 7, finally stir the cheese paste. Put it aside.

Step 8: Add a few drops of lemon juice to the egg white, add fine sugar in three times and beat well with electric egg beater. For the first time, 1/3 was added when coarse bubbles appeared.

Step 9: Add 1/3 for the second time when bubbles appear, and then add 1/3 when bubbles appear at last.

Step 10: After the granules finally appear, stir at low speed (to prevent too much egg white and make the egg white cream more delicate).

Step 1 1: First, add 1/3 protein into the cheese paste and stir well.

Step 12: Pour the mixed cheese paste into the remaining protein, and mix the cake paste with stirring.

Step 13: put the cake paste into the mold and pick out the big bubbles on the surface with a toothpick.

Step 14: Wrap the movable bottom die with tin foil.

Step 15: Add hot water to the baking tray and take a water bath.

Step 16, preheat the oven, and fire the middle layer 150 degrees for 60 minutes. Cover the cake surface with tin foil after coloring to prevent over-coloring.

Step 17: After the cake is baked for five minutes, the cake naturally retracts and leaves the mold. After cooling, put it in a box for refrigeration, and it tastes better!

Cooking skills of light cheesecake

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!