1. Prepare the required ingredients. If you don't have tartar powder, you can use a few drops of white vinegar instead.
2. Put the cheese and milk whipped cream together in a large bowl, heat over water, and stir evenly until there are no particles (my cheese is softened a few hours in advance, if it is not softened, use a knife to cut the cheese into small pieces. Convenient to mix well).
3. Stir it so that there are no particles.
4. Add the egg yolks in 2 times, stir well the first time, then add the second time, and then stir well.
5. Sift the flour through a sieve into a bowl, and stir until there are no particles and smooth.
6. Stir it like this and put it in the refrigerator until the batter is thick.
7. Scrape the batter with a spatula and feel that it has a thick consistency. You can do the next step. As shown in the picture, it means that it has a thick consistency. I refrigerated it for about half an hour, and then I am ready to do the next step.
8. Add tartar powder to the egg whites and use an electric whisk to beat (if you don't have tartar powder, you can use a few drops of white vinegar instead).
9. Add the sugar in three times. The first addition is as shown in the picture. When there are big bubbles, add the first sugar and continue to beat.
10. The second time is when fine bubbles appear as shown in the picture, add the second sugar and continue to pass.
11. The third time adding sugar is when the egg white has a little texture, add the third sugar, and continue to pass it. At this time, pay attention to the level of the egg white, don't overdo it.
12. Don’t beat the egg whites for cheesecake to 10 for distribution. You must beat it to wet foaming, that is, when it is 8 minutes. As shown in the picture, use a whisk to lift the egg whites. The sharp corners of the egg whites are curved but not. The dripping state indicates that it is ready.
13. Take one-third of the egg white and add it to the cheese paste. Use a silicone spatula to stir evenly from bottom to top. Never stir in a circular motion! Stirring in circular motions will easily defoam and cause the cake to collapse.
14. Stir it evenly like this.
15. Pour the mixed batter into the egg white batter.
16. In the same way, stir evenly from bottom to top with a spatula, don't stir in circular motions! Stir until the batter is smooth and particle-free. At this time, you can preheat the oven and heat up and down to 140 degrees.
17. Wrap the bottom of the 8-inch movable bottom mold with tin foil, and then smear the inner wall of the mold with butter to facilitate demolding. Then pour the batter that has just been stirred into the mold, and gently shake it with your hands a few times. The bubbles can be shaken out, as shown in the figure.
18. Fill the baking tray with water and put it to the bottom of the oven. Be careful not to overflow when filling the water! Then put the grill into the penultimate layer, and put the mold into the center of the grill, as shown in the picture.
19. Fire up and down at 140 degrees, bake for 60 to 70 minutes, open a little bit of the oven door at the last 15 minutes, if the color is good, continue to use this temperature, if the color is very light, increase the temperature Bake at 180 degrees until the color is bulging as shown in the figure, then turn off the heat, and let the cake sit in the oven for 5 minutes, take it out and let cool, no need to invert!
20. It is normal for the cake to shrink a little bit. If it shrinks and collapses too much, it must have failed. Mine has shrunk a bit. After the cake is cold, put it in the refrigerator for a few hours before eating, and the taste will be better. good.
21. I refrigerated it for 4 hours and couldn't help eating 2 pieces. It was really delicious.
Tips:In fact, during the baking process, try not to open the oven door, because my oven has no way to observe the coloring, so I opened a little bit at the end to see the coloring. As long as I don’t open the door always, it’s okay. Yes, this one of mine is beautiful when it is baked, it does not collapse at all, and the taste is good. It is best not to open the door for the first 40 minutes!
