1. Prepare all materials and weigh them accurately. This is the amount for an 8-inch round mold
2. Add 40 grams of sugar and 5 ml of white vinegar to three egg whites. White vinegar can stabilize the egg whites and is not easy to defoam. I still use the egg-separation method for cheesecakes. The texture of the cakes is relatively fluffy, not so greasy, and baked. A good cake is not dented in the middle, and it is thick and beautiful
3. When the egg whites are wet and foamy, put them in the refrigerator and keep them fresh for later use. Tip: You don’t need to brush the whisk if you beat the egg whites and then cheese.
4. The cream cheese is softened at room temperature, cut into small pieces, and add 60 grams of sugar
5. Beat until smooth and no particles
6. Add 3 egg yolks and 150 g yogurt and beat evenly
7. Add 30 ml of brandy and 20 ml of white vinegar and beat evenly. Brandy can increase the flavor of the cake. White vinegar is to increase the acidity of the cake and make the cake taste more refreshing. It would be better if you use lemon juice instead of white vinegar.
8. Sift in 25 grams of corn starch and 20 grams of sweet milk powder, and beat evenly to form a cheese paste
9. Take 1/2 of the meringue and add it to the cheese paste, stir evenly
10. Take the remaining 1/2 meringue and add it to the cheese paste and mix well
11. The finished product after fully mixing is thick and delicate, as shown in the figure
12. 8-inch movable bottom non-stick round mold, with round greased paper on the bottom, pour in the mixed cheese paste, pop out large bubbles and pick them out to ensure a smooth surface of the finished product
13. Preheat the oven to 150 degrees, put the fire up and down, put a deep baking pan on the bottom layer, fill it with hot water (the one that just boiled hot), put on the baking net, put the cake (pictured) to bake 1 hour, 30 minutes after baking, the cake has expanded to the maximum, and it is as high as the mold. At this time, if the surface color meets the requirements, insert a baking tray on the top layer to isolate some from the heat and prevent the color from being over. Deep, continue to bake for 30 minutes; don’t come out of the oven immediately after baking, put it inside to cool down slowly to prevent the sudden drop in ambient temperature from causing excessive shrinkage of the cake
14. The finished product is out! It hasn’t been completely cooled yet. As the temperature drops, the cake will slowly shrink, and eventually shrink to a little lower than the original cheese batter, but the surface is flat, not like a whole egg. (Junzhi’s prescription) It’s sunken as it was made, because it was made at night, so I went to bed after taking the picture. I wanted to take two more pictures in the morning, but I didn’t get this cake before I got up. Was eaten for breakfast by my wife and mother! Then... there is no more~
Tips:Needless to say, the deliciousness of heavy cheesecake is naturally high, but the calories are also high, especially if you add a butter biscuit base, then you really don’t talk about weight loss after one bite, because....... .can not stop at all!
1. The weighing ratio of materials must be accurate;
2. The cheese paste should be fully stirred without particles;
3. The water must be heated, so that steam can be quickly generated to prevent the surface of the cake from cracking. Adding cold water may cause the oven temperature to be too low;
4. When baking, do not open the oven for the first 30 minutes, so as not to affect the expansion of the cake;
5. Don't eat too much at once, it will get tired!
