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 softens and the cheese paste is smooth and particle-free.

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

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

4. Beat the protein until it is rough and frothy, and then add sugar in three times until it is 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 it is cooked. This method is not feasible for my small oven. After high-temperature coloring, it is covered with tin foil, which can prevent ignition and cause the bottom layer of the cake to be baked, while the top layer has a wet cake layer, which is not mature enough because of insufficient firepower. After trying again and again, I think my oven is suitable for constant low-temperature baking, and 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 it into the cake mold.

7. Heat in warm water and steam for 60 minutes. After the surface is colored, cover the cake with tin foil. The depth of water is at least1.5cm, which is 2/3 of the cake mold.

8. The cake was demoulded while it was hot. My cake was 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 cold, immerse the knife in hot water, dry the water before cutting, and wash the knife once. .

The method of making light cheesecake.

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A light cheesecake

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

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Menu story-light cheese cake

Among many cakes, light cheesecake is the most popular. Its simple and elegant appearance and delicate silky texture are enough to fascinate people. I like its faint cheese taste and instant taste ... people can't help eating one mouthful after another, even their tongues are about to melt. Cheese, also known as cheese and cheese, refers to concentrated dairy products made from animal milk fermented by lactic acid bacteria or solidified by adding enzymes, and whey is removed. Cheese itself is mainly composed of protein, lipids and other nutrients. Like milk, it is rich in minerals, such as calcium and zinc and 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, melt it in water, and stir until there are no particles.

3. Add the egg yolk in several times and mix well.

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

5. Add melted butter and stir well.

6. Add a few drops of lemon juice to the egg white and beat at low speed until the egg white becomes 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 to the egg yolk batter and mix well.

9. Pour it back into the egg white, cut it quickly and mix it 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 in a flat-bottomed baking pan, inject warm water about 3/4 of the height of the mold, put it in an oven and bake it at 170 for about 20-30 minutes, then turn it to 150 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 is too wet and soft, and even cutting is difficult. The way to judge whether the cake is baked well is to gently press the surface of the cake with your hands, which has no feeling of flowing, and is generally similar.

The newly baked cake is tender and soft. Please refrigerate it 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 cheesecakes. However, different cheeses have different hardness. Some cheeses may take a long time to soften by heating and stirring, and if they are not careful, they will condense into blocks, which is difficult to handle. Cream cheese is soft and delicate, so it can be the best choice for making cheese cake.

7. The texture closest to cream cheese is triangular cheese, which is sold in major supermarkets. In addition, be careful not to make cheesecake with salty cheese or other rich cheeses (such as smoked cheese or garlic cheese), 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.