By Liu Dahua (刘大花)
Materials
Cream cheese 120g
Light cream 20g
Eggs 3 (small)
Butter 20g
Milk 30g
Sugar 45-65g
Cornstarch 10g
Low-flour 15g
Flour 10g
Butter 20g
Milk 30g
Sweetened sugar 45-65g
Cornstarch 10g
Low gluten flour 15g
Steps
1. Melt the cream cheese, light cream, butter and milk over water, mix well. If you are looking for perfection in this step, it is best to sieve the resulting liquid to remove small particles.
2. Separate the egg whites from the yolks and add the yolks to the cheese mixture.
3. Sift in the low-flour and cornstarch and mix well.
4, the egg white in three parts with sugar whipped to wet foam, that is, lifting the beating head has a large curved hook.
5. Mix the egg whites into the cheese batter in 2-3 batches, using a tossing technique, not drawing circles.
6, pour into the mold, about 8 minutes full, if the cake liquid is too much it is best to split the two molds loaded, otherwise the baking will bubble out. Before entering the oven, shake the mold a little, not too light.
7, preheat the oven at 135 degrees Celsius for 10 minutes, note that the water bath method (in advance of the baking dish filled with 7 minutes full of water), into the mold, bake for 75 minutes, bake and then simmer for 20 minutes.
8, take out to cool, about 20 minutes after the mold can be removed, you can also refrigerate for more than 4 hours before serving and then take off the mold, after refrigeration will be slightly retracted.
9, cut the pieces to taste, no pudding layer, not collapsed, not shrink waist, the internal organization of fine is successful.
10, finished 1
11, finished 2
Tips
1. temperature and time should be adjusted according to the actual situation, the first time baking to be observed more halfway, you can choose to adjust the temperature according to the situation of the color of the surface cracking or not. 2. If the color is too deep, you can also cover the tinfoil to put paste. 3. There are two kinds of water bath method: one is to put the mold directly into the baking pan filled with water; the second is the baking pan filled with water on top of the baking net, the mold on the baking net, I usually use the second. 4. It is best to refrigerate the light cheesecake before eating it, as it has a melt-in-your-mouth, flavorful but not greasy taste! 5. When cutting cheesecake, try to use a heated knife to cut, so that the cut surface is more beautiful, I cut without heating, so it will be slightly rough. 6. It is best to use a solid bottom non-stick mold, the bottom of the greaseproof paper to facilitate the release of the mold; if it is a living bottom, the bottom to use tinfoil to avoid the cake liquid leak out.