100g cream cheese, 50g milk, 30g butter, 3 egg yolks, 15g low flour, 10g starch, 3 egg whites and 50g fine sugar.

Exercise:

1, the bottom of the cake mold is covered with paper, and the mold wall is coated with butter. If it is a movable bottom die, cover it with tin foil.

2. Put the cream cheese and milk into a basin, heat and stir until the cheese is soft and the cheese paste is smooth and particle-free.

3. Melt the butter with microwave, add it into the cheese paste and stir well, then add the egg yolk and stir well, and finally add the sieved powder and stir well.

PS: Touch the temperature when adding egg yolk, not too high, so as not to burn the egg yolk.

4. Beat the egg whites until they are rough and frothy, and then add sugar three times until they are wet and frothy.

5. Preheat the oven to 140 degrees.

PS: The baking temperature can be adjusted by itself. . Ordinary cheesecake is first colored at high temperature and then steamed at medium and low temperature until cooked. This method is not feasible for my small oven. After high-temperature coloring, cover it with tin foil to prevent ignition, which causes the bottom layer of the cake to be cooked, while the top layer has a layer of wet cake, which is not cooked enough because of insufficient firepower. I tried it again and again, and it feels suitable for my oven to bake at a constant temperature and low temperature, but it won't crack anyway.

6. Mix 1/3 protein paste and egg yolk paste evenly, then add the remaining protein paste and mix evenly, and pour into the cake mold.

7. Heat in warm water, steam and bake for 60 minutes. After the surface is colored, cover the cake with tin foil. The depth of water is at least 1.5cm, which is 2/3 of the cake mold.

8. The cake was demoulded while it was hot. My cake is poured straight out. . Causing messy edges.

PS: Generally, mirror pectin is brushed on the surface of cheesecake immediately after baking to prevent wrinkling;

9. After the cake is refrigerated and cooled, dip the knife in hot water, cut it after the water dries, and wash it once. .

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A light cheesecake

Kiss the Warriors 2012-06-16 released at 22: 00.

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Menu story-light cheesecake

Among many cakes, light cheesecake is the most popular. Its simple and elegant appearance and silky texture are enough to fascinate people. I like its faint cheese taste and instant taste ... people can't help eating one bite after another, even their tongues are melting. Cheese, also known as cheese and cheese, refers to concentrated dairy products made from animal milk by lactic acid bacteria fermentation or enzyme solidification and whey removal. Cheese itself is mainly composed of protein, lipids and other nutrients. Like milk, it is rich in minerals, such as calcium, zinc, vitamins A and B2. Because it is made by fermentation, these nutrients are more easily absorbed by the human body. Cheesecake is made of it.

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Main baking process

It will take several hours.

Advanced production difficulty

Other kitchen utensils for electric oven eggbeater

Composition details

Cream cheese 40 grams

50 ml milk

27 grams of fine sugar

23 grams of butter

2 egg yolks

27 grams of low-gluten flour

Corn starch 14g

Two kinds of protein.

2-3 drops of lemon juice

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Separate egg yolk and protein.

2. Add cream cheese to fresh milk and melt it in water, stirring until there are no particles.

3. Add the egg yolk several times and stir well.

4. Sift in the mixed low-gluten flour and corn flour.

5. Add melted butter and stir well.

6. Add a few drops of lemon juice to the egg whites and beat at low speed until rough.

7. Add 27 grams of fine sugar in three times and beat at medium speed until wet and foaming.

8. Add 1/3 protein into the egg yolk batter, cut into sections and stir evenly.

9. Pour it back into the egg white and quickly cut and mix evenly.

10. Pour the batter into the mold and gently shake it on the table to discharge the bubbles inside.

1 1. Put the mold into a flat-bottomed baking pan, inject warm water about 3/4 of the height of the mold, put it into the oven of 170 for about 20-30 minutes, and then turn it to150 for 40 minutes.

12. after cooling, demoulding, moving to refrigerator for cold storage, slicing and eating the next day.

Tips for making light cheesecake

1, cheesecake is not as dry as air, so it is normal to feel wet and sticky at the bottom.

2. The key to making light cheesecake is that the cheese paste must have a certain consistency, so that it can be easily mixed with protein. Otherwise, egg whites are easy to defoam when stirred, and cheese is easy to sink.

3, light cheesecake needs to be baked in water bath, otherwise it will crack easily and the skin will be dry and hard.

4. The cake must be completely baked, otherwise it will be too wet and soft to even cut. The way to judge whether the cake is baked well is to gently press the surface of the cake with your hands. There is no feeling of flow, and it is generally similar.

The newly baked cake is tender and soft. Please refrigerate for at least 4 hours before eating. Tastes better.

6. Can you use other cheese instead of cream cheese? Theoretically, it is possible. For example, the most common cheddar cheese can also be used to make cheesecake. However, different cheeses have different hardness. Some cheeses may need to be heated and stirred for a long time before they become soft, and if they are not careful, they will condense into blocks, which is difficult to operate. Cream cheese is soft and delicate, which can be the best choice for making cheesecake.

7. The texture closest to cream cheese is triangular cheese, which is sold in major supermarkets. In addition, be careful not to use salty or other greasy cheese (such as smoked or garlic) to make cheesecake, otherwise the cheesecake will taste quite strange.

8. It must be baked in a low-temperature water bath for a long time so that the finished product will not crack.