Cheesecakes

Name: Cheesecakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cream cheese; 50g Pure milk; 110g Low-gluten flour; 30g corn starch; 5 egg; 60g Sugar; 40g Walnut oil; 1 lemon

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Since I bought a 12-square-shaped mold from the kitchen, I have made many small cakes and buns recently. The whole family agreed that this cheesecake was delicious after it was made, so I took it out and shared it with everyone. Although this cheesecake also uses a lot of cream cheese, it is not baked in a water bath. Instead, it uses a non-stick continuous mold and is directly baked in the oven because it is baked directly. It must be said Yes, this mold has a super good non-stick effect, no oil is needed, and it can be easily demoulded after baking. Because it is baked directly, the recipe is not exactly the cheesecake recipe. The amount of flour is slightly more, but the amount of flour does not affect the flavor of the cheese at all. For fear of more sugar, the amount of sugar used in this cake is greatly reduced. Only 60 grams of sugar is used. Generally, about 120 grams should be used. Therefore, the finished cake is not sweet at all. If you like sweetness, add sugar.的量。 The amount. Although the finished cake is not sweet, it has a strong milk aroma, and the taste is similar to that of cheesecake, but it is not as moist as the water bath. Personally, I don't like the wet cheesecake from the water bath too much, but I prefer this directly baked cheesecake. My family likes it. From my grandson to my mother-in-law, four generations of my family love this cake. Because the cake is not sweet, it can also be matched with some sweet jams. I use passion jam to accompany it. The taste is richer and richer. My girl eats this way. It doesn’t taste enough, so I completely put aside the weight loss. La. "

Ingredients

Cheesecakes

1. Cream cheese and pure milk are poured into an oil- and water-free basin

2. Stir until fully incorporated

3. After separating the egg, the egg white and the yolk, add the egg yolk to the cheese

4. Add walnut oil

5. Stir thoroughly

6. Low-gluten flour and corn starch are mixed in advance and sifted twice, then sifted into the cheese paste

7. Stir until there is no dry powder

8. Put the egg whites in an oil- and water-free basin, cut a slice of lemon, and squeeze the juice into the egg whites.

9. Whisk at low speed until large bubbles are formed, add 1/3 of the sugar

10. Stir until the foam is slightly fine, then add 1/3 of the sugar

11. Stir until the foam becomes fine, and finally add the remaining 1/3 of the sugar

12. Turn to high speed and stir until the egg beater egg whites can be hooked, and then turn to low speed and stir for a while until the egg beater egg whites have crooked hooks in advance.