How to Make Classic Light Cheesecake
1.
[How to make light cheesecake-making cheese paste] First, pour the prepared cream cheese into an egg beater and let it soften at room temperature. After softening, add about 40g of sugar and stir together with an electric whisk until it is smooth (when using an electric whisk to beat cheese, it is best to put it on the ice pack we prepared, because the process of whisking will cause friction and heat. , Affect normal work).
2.
[How to make light cheesecake-making cheese paste] After the cheese is beaten smoothly, separate 4 eggs with an egg separator, then put the egg yolk in the cheese (the egg white is reserved for making meringue), and beat with an electric whisk To a uniform state (I added the egg yolk in 4 times, adding 1 egg yolk at a time, so that the electric whisk can beat more evenly~).
3.
【How to make light cheesecake-making cheese paste】Next, add the prepared milk, lactic acid butter and appropriate amount of lemon juice to the cheese paste, and slowly stir with a stirring tool until it is uniform.
4.
[How to make light cheesecake-making cheese paste] Next, after mixing 35g of flour with 35g of corn flour, use a flour sieve to sift into the egg yolk paste, stirring slowly until the egg yolk paste is smooth and fine, and no particles are visible (At this point, the yogurt is basically ready, and then we will start to make the meringue~).
5.
[The method of light cheesecake-making meringue] Pour the separated egg whites into an egg-beating bowl, first without sugar, beat them into a coarse bubble state with an electric whisk.
6.
[How to make light cheesecake-making meringue] After making it into a coarse bubble state, start adding sugar (95g in total). First add 1/3 of the sugar, and then adjust the electric whisk to medium and high speed to beat the egg whites in the coarsely foamed state into fine foam. Then add 1/3 of the granulated sugar, and turn to high speed to beat the delicate foam until the texture is present.
7.
[The method of light cheesecake-making meringue] Finally, put in all the remaining sugar, use an electric whisk to continue to beat the meringue until it is wet and foamed. It is probably that the meringue has lines and is white and smooth. Lift the whisk At the time, the small tip that was raised was a little elastic but the tail was slightly curved (if you didn't make it obvious by yourself, just Baidu directly, let's get a look at it).
8.
[How to make light cheesecake-making cheesecake] After the meringue is finished, add 1/3 of the meringue to the cheese batter, stir evenly with a rubber spatula; then take 1/3 of the meringue and add it to the cheese batter , Also use a rubber spatula to stir evenly. Finally, pour the well-stirred cheese paste into the remaining meringue, and stir thoroughly until it is smooth, fine, and particle-free (you must remember to use the "turning" method to stir here. Don’t stir in circles, otherwise the beaten eggs will defoam easily and the cake will not be so fluffy, so remember to remember~).
9.
[How to make light cheesecake-making cheesecake] Pour the cheese paste mixed with meringue into the piping bag, then pour it into the paper cup prepared before, and shake it lightly to remove the bubbles in the cheese paste (paper cup 8 points are enough, don’t forget that the cake will swell and drip after baking~).
10.
[The practice of light cheesecake-making cheesecake] After the oven is preheated for 10 minutes, put the paper cup in the middle of the preheated oven, heat up and down 170 degrees, and bake for 20 minutes (you can see a little bit in 20 minutes) Burnt but delicious cheesecake~).
Tips:
1. I chose the chiffon cake base to make this cake. Have many friends have seen it~ The reason why I choose the chiffon cake base is because I prefer soft and dense cakes. When I first tried a chiffon cake, I was attracted by its light, moist, and soft taste, so I couldn't stop it hiahiahia / idiot face. So hereby recommend it to everyone. In the earliest days, ordinary cake embryos were used. Although the texture was soft and elastic, it was still not as soft and refreshing as chiffon cake embryos.
2. Anjia whipped cream and butter were used when making cheesecake. One is because their whipped cream is better to whip than ordinary whipped cream, and the shape of the cream is stable; the other is because the Anjia whipped cream has a better taste, smooth, and has a lingering fragrance in the mouth after eating; Yes, the raw materials in their home are non-man-made, and I personally feel that it is safe to eat. Oh, the butter mixed with Anjia feels better than those of the president. The smell of the cake is so fragrant that the nose will fall off after the cake is baked, hahaha.
3. After the cupcakes are baked, if you don’t add small decorations or small ingredients, they will look monotonous. You can add small things to the cheesecake yourself, such as small green leaves, slender chocolate bars, etc. Dongdong, just a little bit of decoration, this cheesecake will look better~ (this time you can give full play to everyone's imagination)
4. If the cake overflows after baking, it means that it was too full when filling the cup before. 7-8 minutes full is enough. I was greedy a few times before and filled too much, and the result overflowed , Some are like little yellow mushrooms, making people laugh and cry~ So everyone must remember that 7-8 points are full~
