Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"Now the most popular is cheese cake, also known as cheesecake. Of course, the weight of cheese is light and soft. Children and adults like it very much. I usually buy it in the store. Today I'll try it myself. It tastes good. Ha ha. "

Production steps:

Step 1: mix mixture a.

Step 2: material a is heated with water separation, and stirred with low heat until it is smooth and free of particles.

Step 3: mix the milk and corn starch in material B evenly. spare.

Step 4: prepare the yolk in D.

Step 5: first add material B and material a in the third step to the cheese paste, and stir them evenly. Add the egg yolk in the fourth step into the cheese paste, and stir well.

Step 6: sift the egg yolk cheese paste once, cover it with plastic film and let it cool.

Step 7: prepare the 8-inch round mold. It's better to fix the bottom and prevent sticking. I use the movable bottom but not anti sticking, so I need to pack double-layer tin foil. Whether it's anti sticking or not, I need to pad oil paper at the bottom, apply a layer of butter on the four walls and sprinkle a layer of low powder.

Step 8: mix the fine granulated sugar of material C with corn starch.

Step 9: add a teaspoon of lemon juice to the protein of material C and beat until it is thick.

Step 10: add the corn starch and sugar in three times until it is neutral and wet

Step 11: add the egg yolk cream into the cheese paste in three times, cut and mix well.

Step 12: pour the mixed paste into the mold, add water to 3 / 4 of the baking pan, put it into the cake mold, preheat 180 degrees in the oven, heat up and down the middle layer, bake for 30 minutes, color, turn 150 degrees, bake for 40 minutes, bake out and cool, shake it gently to demould, buckle it on the oil paper, and then buckle it to the plate.

Materials required:

Ingredient a: cream cheese: 225g

Cream: 50g

Milk: 90g

Butter: 80g

Ingredient B: milk: 50g

Corn starch: 25g

C: protein (about four): 150g

Lemon juice: 1 teaspoon

Sugar: 80g

Ingredient D: egg yolk (about 8): 138 G

Note: 1.180 degree baking to color satisfaction, you can cover with a layer of tin foil. 2. If the high temperature is not enough, the time can be appropriately extended after 150 degrees, and the maturity can be tested with toothpick. 3. In addition, the tin paper cover can also form a flat surface. 4. The oven can be preheated in the seventh step. 5. It's easy to get water into the movable bottom, so it's better to use solid bottom. 6. The protein should not be beaten too long. It should be beaten to neutral and wet, which is an important reason for not cracking. 7. When cutting, heat the knife, cut a knife, clean the knife surface, then heat and cut again, and repeat. 8. The taste of this cake is very good when it is just baked and refrigerated. It can be used separately. I prefer the cake after refrigerated.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet