Try to let the cake cool completely, put it in an airtight plastic container, and then put it in the refrigerator. Or cool it naturally and keep it wrapped in plastic wrap.
Question 2: Cheesecake put in the refrigerator around the hardening, why, how to solve the problem His Excellency the cheesecake is given to put in the freezer to save it, so of course it will be hard, it is very normal, out of the freezer, put in the natural temperature, usually about half an hour will be softened. I'm not sure if this is a good idea, but I'm sure it's a good idea. Satisfaction please adopt
Problem 3: cheesecake in the refrigerator after the water phenomenon You can adjust the refrigerator temperature a little higher. At about 4 degrees for good.
Or put directly in the freezer, -18 degrees below. This is good.
Refrigeration temperature is not too close to zero degrees. Because when water freezes, it has exclusivity. Once the water is slowly frozen like this, the water will be analyzed, out of ice is pure water. So, the closer to zero degrees, water freezes quickly, naturally precipitated.
It is also possible that the process is not well controlled when you make the cake, and the fusion between the ingredients is not good enough to lock in the moisture, which can also happen.
Question 4: The cheesecake got thin after making it but not very thin. Can it still be chunked after refrigeration? This seems not to be possible
Question 5: How to make 8-inch perfect light cheesecake Ingredients
Cream cheese 120g
Light cream 50g
Milk 80g
Gluten free flour 20g
Corn starch 15g
Eggs 3
Sugar 50g
Unsalted butter 30g
How to Make Light Cheesecake (Heartbreaking Failure Summary)
To divide the eggs, crack the whole egg into a small bowl, then spoon out the yolks, and pour the whites into a large, grease-free, water-free bowl, and set aside the whites in the freezer. I've tried all kinds of egg splitters and finger egg splitting methods, and none of them work as well as this one, so don't brush the bowl for less and cause a problem that can't be whipped.
Unsalted butter is softened to a paste at room temperature, mixed with chilled light cream, milk and cream cheese, weighed and whipped with a processor until smooth. The low temperature operation saves a lot of time in refrigeration later.
Add the egg yolks to the cheese paste in three batches, beating well each time.
Weigh the cornstarch and low-gluten flour together, sift into the cheese mixture, and toss with a spatula to combine.
Sift the cheese paste through a sieve to make it creamy and smooth. Chill in the refrigerator for 20-30 minutes (or 2 hours) to make it as thick as possible. It is very important that the paste of cheese has a thick consistency, otherwise, mixing it with the meringue will result in defoaming and the cake body will not be high enough. The cheese will also sink as a result.
To make the meringue: take out the chilled egg whites and beat them on medium speed with an electric whisk to make fish-eye peaks. Add half (25g) of the granulated sugar.
Continue to beat at high speed until thick and white, then add the remaining half (25 grams) of granulated sugar.
Continue to beat at high speed until wet peaks form. Lift the beater to see the meringue with a crook, pull up more meringue to be accurate.
Remove the chilled thick cream from the refrigerator, pour 1/3 of the meringue into the cream and mix well with a spatula, do not stir to prevent foaming.
Pour this part of the mixture back into the remaining meringue and continue to toss well. The cake batter should be thick and creamy, not too thin or with too many bubbles.
Butter the sides of the mold or line it with greaseproof paper.
Pour in the cake batter and shake the mold a few times to get out any big air bubbles.
For the water bath, fill a baking tray with 3cm of water and place the molds in it (if you have a flat-bottomed mold, you will need to cover them with tinfoil).
Preheat the oven at 180°C for 10 minutes. Place the baking tray on the lower shelf of the oven and bake at 180°C for 20 minutes, then switch to 140°C for 50 minutes. High temperature for coloring + low temperature for baking.
Do not unmold the freshly baked cake right away, let it cool naturally before unmolding, no need to invert it to cool. Put the cake in the refrigerator and chill for 4 hours or more before serving.
Tips
Summarize the problems of heart and blood after the failure:
1. Cracking: the most prone to cracking problems, so the water bath method is essential. Causes of cracking are also: less water in the yolk paste, the batter is too dry when baking; baking temperature is too high, too long, resulting in the loss of water; and then stir the batter for too long resulting in gluten.
2. height is not enough: First, because of the egg white whipping problem, split the egg white is not thorough, the egg white whipping is not enough, or circle mixing time is too long, the yolk paste is not thick enough, etc., can cause the protein defoaming, the state of the meringue is not stable; Second, because of the yolk paste is too high in water, resulting in a decline in the support of the flour.
3. Collapse: There are two reasons for the collapse. One is that the demolding is too fast, the cake body is not cooled, and the internal organization is not stable; the second is that the batter mixing time is too long, resulting in gluten.
4. Cheese sinking: the egg yolk batter is not thick enough.
5. wrinkles: the baking temperature is too high, the high temperature is too long, it will cause the cake body to grow too high in the oven. It is said that after coming out of the oven and then cover the surface with a layer of greaseproof paper can effectively remove the wrinkles, but it has been proved that all stick off, ah ah ah ah ah ah ah ah ah ah ah ah!
6. Temperature: tried 160 degrees constant temperature baking 60 minutes, etc., concluded that it is still a short time with high temperature coloring + low temperature baked for a long time more beautiful and more successful. ... > >