How to make cheesecake:

Ingredients: cream cheese 100 to 125g, 3 medium-sized eggs, 30g butter, 50g water or milk, 30g low-gluten flour and 50g fine sugar.

The method of light cheesecake

1. You can choose a solid bottom mold or a movable bottom mold for your convenience. It is best to cut a circular oil paper pad under the solid bottom die to facilitate demoulding. Butter the wall.

2. Oval molds should also be buttered, and the bottom and periphery should be smeared. It's like waxing the floor. The method of light cheesecake

3. Squeeze cream cheese from the bag by hand. Don't touch it with your hands, and don't touch it with tools such as knives and spoons. The method of light cheesecake

By the way, squeeze the air out of the bag, clamp it with a sealing clip and put it in the freezer for preservation. Do not freeze it. Frozen cream cheese is like bean curd residue. It is impossible to make cheesecake, but bread can. The method of light cheesecake

5. Wrap the cream cheese with plastic wrap and thaw it in the microwave for one minute. The method of light cheesecake

6. Hold the whisk vertically in your hand, stir it close to the edge of the basin, and add the egg yolk while stirring until all the egg yolk is added. Then add milk or water and stir well. The method of light cheesecake

7. Add the melted butter to the yolk cheese paste and stir well while adding it. The method of light cheesecake

8. Sieve in the low-gluten flour, use an egg beater, yes, an egg beater, draw a zigzag shape with force, and stir the flour evenly. Remember to turn the basin 90 degrees in the middle. Don't row in one direction all the time. It won't be stiff. You must row hard. The egg yolk cheese paste after stirring is fine and shiny, and there are no tiny cheese particles and flour particles. The method of light cheesecake

9. Add a few drops of white vinegar or lemon juice to the egg white, add fine sugar three times, and beat well with electric egg beater. The head of the eggbeater must hit the bottom of the basin and click. Add 1/3 when coarse bubbles appear for the first time, 1/3 when fine bubbles appear for the second time, and 1/3 when fine bubbles appear at last. The method of light cheesecake

10. After the granules finally appear, stir at low speed (to prevent too much egg white and make the cream more delicate). Pick up the pastry with the head of the eggbeater and it will hang on it, about three to four fingers long. (When picking up the pastry, turn off the eggbeater, stroke the head of the eggbeater twice in the pastry and lift it gently. ). The shorter the cream left, the higher the degree of dismissal. Too much protein is easy to crack. The method of light cheesecake

1 1. Add the beaten egg white cream into the egg yolk cheese paste three times, and gently and quickly mix the cake paste by stirring.

Video mixing, potato search, mother Tang Qifeng cake mixing technology. Note that the video was taken by my little Tang, and it was shaking and shaking. Don't order for people with carsickness. The method of light cheesecake

12, put the cake paste into the mold, shake off the big bubbles, and heat the water in the baking tray to more than half of the cake mold. Preheat oven, bake at middle layer 150℃ for 60 minutes. Cover the cake surface with tin foil after coloring to prevent over-coloring. If there is too much cake paste, you can separate it out with a small mold, otherwise it will easily crack into mushrooms from the side. The method of light cheesecake

13. After the cake is baked for five minutes, the cake body naturally retracts and leaves the mold. Hold the cake with your hands and take out the cake mold. Turn a plate at the bottom of the cake over and turn it over again, and the cake noodles will be ready! After cooling, put it in a box for refrigeration, and it tastes better! The method of light cheesecake

14. Regarding the movable bottom die, this method can be selected for water bath. It is recommended to wrap two or three layers of tin foil. Therefore, it is very convenient to buy an inexpensive deep cake pan or a seven-inch fixed-bottom cake mold for a water bath. The method of light cheesecake

15. Add a photo of frozen protein. You can choose this method or use it in cold storage. It's convenient for you The method of light cheesecake

skill

Baking temperature 160 degrees, someone can do it 130 degrees. Everyone's oven is different and his temper is different. I suggest you record the time and temperature of each cake, as well as the state of the cake, so that you can know the temper of your oven after several times. If there is no problem with frosting and stirring, and the cake will still crack every time, it is necessary to consider whether the temperature is too high, and the temperature should be lowered 10 degrees every time.

Cream cheese is rich in nutrition and easy to be polluted and spoiled. I don't need hands or tools to get it here, which will extend its shelf life, but not indefinitely. I should use it up as soon as possible after opening it. With a small population, it's really too late to use it up, for fear of deterioration and waste. It is recommended that 50 grams of food bags be frozen and stored, which is excellent for making bread. Some kitchen friends also said to make cakes with cold cream cheese. Never tried, not recommended! ! Don't look for me if you fail! ! !

As for eggs, I use a relatively small single earth egg, weighing about 50 grams. If you have used about 65 grams of eggs, it is recommended to make them with three yolks and two proteins.

This is a moist, delicate and light cake. Don't always ask why the cake is so wet. Is it ripe? The criterion for judging whether a cake is mature is that the cut surface is fine and smooth, and there is no pudding layer. If you bake for 60 minutes according to the reference time and temperature of the recipe, a six-inch cake will be cooked! !

Finally, I'll say a few more words about successful cheesecake, damn it! ! This is the most verbose recipe I have ever written in the kitchen! !

I think a perfect light cheesecake should have smooth skin, uniform color, no pits and no cracks. Smooth demoulding, no waist contraction on the side, straight and beautiful. After cutting, the cake body is fine and smooth, without big holes, caked batter and uneven protein cream, and without sunken cheese paste, and the upper and lower cakes are as fine as the lower ones.