Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"The light cheese cake has always held an unshakable position in my heart, not only because of its elegant appearance and delicate soft tissue, but also because of the addition of cream cheese, which makes the cake have a slight cheese aroma, like sour and sweet, like a hazy first love, which makes people aftertaste for a long time..."

Production steps:

Step 1: prepare materials

Step 2: cream cheese with 30 grams of soft sugar, stir in hot water until smooth without particles;

Step 3: add egg yolk in several times. For each egg yolk, stir it evenly with an egg beater, and then add the next one until all four yolks are added;

Step 4: add milk, cream and 2 g white vinegar, and stir well;

Step 5: sift in the low gluten flour and corn starch, stir until the flour has no particles, and use the egg beater to pick it up and it will drip slowly;

The sixth step: put the prepared cheese paste into the refrigerator, then make the protein cream, pour the remaining white vinegar into the protein, use the electric egg whisk to add the first sugar to the fish eye vesicle, add sugar second times to the basic froth, add the last sugar with the egg whisk, and continue stirring until the wet foaming is done.

Step 7: preheat the oven at 160 degrees, add 1 / 4 protein cream into the cheese paste with a rubber scraper, and stir evenly from the bottom up and down (pay attention not to draw circles to avoid defoaming), and repeat the previous process;

Step 8: pour all the cheese paste into the remaining protein cream, continue to mix the protein cream and cheese paste evenly with a rubber scraper to form a fine thick cake paste, and pour the mixed cake paste into the mold;

Step 9: pour cold water into the baking plate, put the last layer, put the mold on the baking net, put the penultimate layer, bake for about 60 minutes;

Step 10: demould the cake after it is out of the oven and cooled naturally (do not turn the mold upside down);

Step 11: slice

Step 12: Enjoy:)

Materials required:

Cream cheese: 125g

Egg yolks: 4

Milk: 125g

Low powder: 90g

Corn starch: 50g

Soft sugar: 100g

Egg white: 4

Cream: 50g

White vinegar: 6 g

Note: 1) this cake is not called light cheese because of its light weight. It is defined by the amount of cream cheese added to the cake, so you must know that there are not only light cheese, but also heavy cheese. The more cream cheese is added, the purer the taste is, and the higher the heat is, of course. Therefore, this light cheese cake is very refreshing and soft, healthy and burden free. Children's shoes that want to lose weight have a good taste. 2) cream cheese can be softened at room temperature or by stirring in hot water. No matter what, it can only be used after stirring until it is smooth and free of particles; if it is finished, it can be used If the cheese paste is thin, it can be refrigerated in the refrigerator until the cheese paste thickens; both the mixed cheese paste and the finished cake paste should be smooth and thick; 3) the water bath method is generally used to bake the cheese cake, and it is better to inject some cold water into the baking pan when it is baked for about 30 minutes to prevent the surface of the cake from cracking or drying; 4) there is a strip If you want to use lemon juice instead of white vinegar, the effect will be better; 5) gently press the surface of the cake with your hand, if there is no flowing feeling, it means that the cake is ripe; 6) soft white sugar can be replaced by equal amount of granulated sugar; 7) the flour content of this cake is not much, and it depends on the supporting force produced by heat solidification after protein is sent, so it is normal for the cake to shrink slightly after it is out of the oven So, folks, don't worry and practice boldly:)

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor