100g of cream cheese, 50g of milk, 30g of butter, 3 egg yolks, 15g of low-flour, 10g of starch, 3 egg whites, 50g of sugar.
Methods:
1, the bottom of the cake mold paper, the mold wall is coated with butter, if it is the bottom of the outside of the living mold wrapped in tinfoil.
2, cream cheese and milk into a pot of water heating and stirring until the cheese is softened, cheese paste smooth without particles.
3, butter microwave melting, add the cheese paste in the mix, then add the egg yolks mix evenly, and finally add the sifted powder mix evenly.
PS: When adding egg yolks, feel the temperature, not too high, so as not to burn the yolks.
4, egg white beat until coarse foam, and then add sugar in three parts to beat until wet foam.
5, preheat the oven to 140 degrees.
PS: Baking temperature adjust yourself. Common cheesecake is the first high-temperature coloring and then low-temperature steaming until cooked, this method is not feasible for my small oven, high-temperature coloring and then cover the tinfoil, tinfoil blocked the fire, resulting in the bottom layer of the cake is cooked, and the top layer of the cake skin under the part of the cake because of the lack of fire and a layer of undercooked wet cake layer. After trying and trying, I think it's better to bake it in one go at a constant medium-low temperature to suit my oven, and it doesn't crack anyway.
6. Take 1/3 of the egg white mixture and mix it with the egg yolk mixture, then add the rest of the egg white mixture and mix it well, and pour it into the cake mold.
7, heat through warm water, steam bake for 60 minutes, after the cake surface color cover tinfoil, the depth of the water at least 1.5cm, up to 2/3 of the cake mold.
8, the cake out of the oven while hot to take off the mold, I this cake is directly out of the pour. The edges are quite messy.
PS: cheesecake out of the oven after the general surface immediately brush mirror pectin to prevent wrinkles;
9, the cake is refrigerated and chilled, the knife dipped in hot water, and wipe the water dry after cutting, cut a knife wash once.
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Light Cheese Cake
kiss war girl Posted on 2012-06-16 22:00
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Recipe Story - Light Cheese Cake
Of all the cakes out there, light cheese cake is the most popular. Its simple and elegant appearance and delicate and silky organization alone are enough to make people mesmerized. Love its light cheese aroma and melt-in-your-mouth flavor... You can't help but take one bite after another, and even your tongue is about to melt with the blissful taste. Cheese, also known as cheese, cheese, refers to animal milk by lactic acid bacteria fermentation or enzyme coagulation, and remove the whey made of concentrated dairy products. Cheese itself is mainly composed of proteins, lipids and other nutrients, in addition to the same as milk, rich in calcium, zinc and other minerals and vitamins A and B2, but also because it is made after fermentation to make these nutrients more easily absorbed by the body. Cheesecake is made from it.
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Ingredients
Cream cheese 40g
Milk 50ml
Sugar 27g
Butter 23g
Egg yolks 2
Low-gluten flour 27g
Cornstarch 14g
Egg whites 2
Lemon juice 2-3 drops
Recipe Wizard: read recipes without being in front of the computer, free to download>> Preparation Steps
1. Separate egg yolks and egg whites.
2. Melt the cream cheese with fresh milk over water, stirring until grain-free.
3. Add the egg yolks in batches and mix well.
4. Sift in the mixed low-flour and cornstarch.
5. Add the melted butter and mix well.
6. Add a few drops of lemon juice to the egg whites and beat on low speed until coarse peaks form.
7. Add 27 grams of granulated sugar in three batches and beat at medium speed until wet peaks form.
8. Add 1/3 of the egg whites to the egg yolk batter and mix well.
9. Pour back into the egg whites and quickly cut and mix.
10. Pour the batter into the molds, and shake it lightly on the table to get rid of any air bubbles.
11. Put the mold into a flat baking dish, fill with warm water to a height of about 3/4 of the model, and bake in the oven at 170° for about 20-30 minutes to get a good color, then turn to 150° for 40 minutes.
12. Allow it to cool, then unmold and transfer to the refrigerator.
Light cheesecake practice tips
1, cheesecake is not as dry as chiffon, so it is normal to feel the bottom will be wet and sticky.
2, do light cheesecake, the key is cheese paste must have a certain consistency, so that it is easy to mix with the protein. Otherwise, when mixing the protein is easy to defoam, the cheese is easy to sink to the bottom.
3, light cheesecake need to use a water bath method to bake, otherwise it is easy to crack, crust dry hard.
4. The cake must be fully baked, otherwise the interior will be too moist and soft, and even cutting it will be difficult. To determine whether the cake is well baked, use your hand to gently press the surface of the cake, there is no flow of feeling, usually almost.
5. Freshly baked cake is very tender and soft, please refrigerate it for at least 4 hours before serving.
6. Can I use other cheeses instead of cream cheese? Theoretically it is possible. For example, the most common cheddar cheese can be used to make cheesecake. However, different cheeses have different degrees of softness and hardness, and some cheeses may need to be heated under water and stirred for a longer period of time in order to be softened, and if you're not careful, they will curdle into lumps, which makes it difficult to manipulate. Cream cheese is softer and more delicate, which is why it's such a good choice for cheesecake.
7, and cream cheese texture is the closest, is a small triangle of cheese, the major supermarkets are sold. Also note that do not use salty or other strong flavored cheese (such as smoky, garlic flavor) to make cheesecake, or cheesecake taste is quite strange.
8. Be sure to bake in a water bath at low temperature for a long time so that the finished product does not crack.