Cheesecake

Name: Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cream cheese; 50g milk; 30g butter; 3 pcs yolk; 15g Low-gluten flour; 10g corn starch; 3 pcs protein; A few drops Lemon juice; 50g Caster sugar

by january0106

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Cheesecake is the first cake I made after baking.
At that time, I was successful, and for this, I have more confidence to continue to learn baking.
But because of the high heat, I never did it again.
I haven’t done it for a long time, and I used a new Demonco oven.
The temperature is not well controlled, causing cracks on the surface,
But the taste is really good, fragrant and delicious, and melts in the mouth. "

Ingredients

100g Cream Cheese
50g Milk
30g Butter
3 pcs Yolk
15g Low-gluten Flour
10g Corn Starch
3 pcs Protein
A few drops Lemon Juice
50g Caster Sugar

Cheesecake

1. Apply butter to the mold in advance;

2. Add the cheese and milk, and stir it smoothly without particles with insulated water. Be sure to heat it slowly over a low heat;

3. Add the melted butter three times and mix well;

4. Add the egg yolks in batches, add one and stir one by one, and stir the egg yolks quickly;

5. Add sifted low-gluten flour and cornstarch, and mix well;

6. Add a few drops of lemon juice to the egg whites, add fine sugar in three times, and whip until moist foaming;

7. Take one third of the meringue into the cheese egg yolk paste, stir evenly with a spatula, and then take the remaining half of the meringue and continue to mix evenly until the egg white state is not visible;

8. Pour into the meringue basin and continue to mix evenly;

9. Pour the cheese batter into the cheese mold, tap it a few times to shake out bubbles;

10. Preheat the oven to 150 degrees in advance, fill the baking tray with water, put the cheese mold in the baking tray, water-dissolve and bake at 150 degrees for 30 minutes, then turn to 120 degrees and bake for another 30 minutes.

Tips:
1. The egg whites should not be too hard, and only need to be sent to wet foaming, otherwise it will be easy to crack.
2. Pay attention to the technique when mixing, do not defoam, and mix the batter evenly into a delicate state, otherwise it will affect the taste.
3. The baking temperature and time need to be adjusted by yourself. This time using a new oven, the temperature is adjusted a bit higher, which causes some cracks on the surface of the cheesecake.
4. When cutting, you can soak the serrated knife in hot water or bake it over a low fire, so that the cut will be more beautiful.