Pan Cheesecake Baby Food Recipe
1.
Reference age: 12 months or more, for babies who are not allergic to the ingredients. Ingredients preparation: 250 grams of cream cheese, 3 eggs, 30 grams of caster sugar, 20 grams of butter, and half a lemon. Cooking time: 40 minutes. Difficulty analysis: Elementary
2.
Put unsalted butter in a small bowl, melt in warm water and set aside.
3.
Beat 3 eggs into a bowl and evenly spread them out so that the yolks and egg whites are thoroughly mixed together.
4.
Add the weighed white sugar to the cream cheese that has been softened at room temperature in advance.
Cream cheese can be cut into small pieces and softened at room temperature to the point where you can easily poke small holes with your fingers.
5.
Beat with an electric whisk until the cream cheese is smooth.
Cream cheese is an immature full-fat cheese with white color and fine texture, suitable for making cheese cakes.
It should be noted that cream cheese is very easy to spoil after opening, so consume it as soon as possible.
6.
Pour the prepared egg liquid into the cream cheese 4 times. Use an electric whisk to beat each time, and then pour it down again.
Don't be lazy to add the egg liquid at once, otherwise it will be difficult to beat evenly, and it will easily cause oil and water separation.
7.
After mixing the egg and cream cheese thoroughly, squeeze in 5 grams of lemon juice.
The addition of lemon juice can not only remove the eggy smell, but also make the cake taste more fragrant, slightly sour, and richer.
8.
Take 15 grams of butter and add it to the mixed cheesecake batter.
9.
Continue to use a whisk to mix thoroughly and evenly.
10.
In a non-stick pan, pour the remaining 5 grams of butter, and use a silicone brush to brush evenly on the bottom of the pan.
My pot is slightly larger than 26cm, and a non-stick pot of 24cm would be more suitable.
11.
Pour the cheese custard into the pot.
12.
Lift the pot and shake it gently on the table to shake off the large bubbles. The cake made in this way will have no pores on the surface and will be smoother!
13.
Cover the pot on low heat and simmer for 20 minutes.
Pay attention to low heat throughout the whole process, and heat slowly and evenly to taste better. It can also prevent the bottom from burning, and be careful not to lift the lid of the pot during the whole process, otherwise the swelling cake will sink.
Because the size of the pot used is different, the thickness of the cake will also be different, so you need to properly grasp the specific time.
14.
When the time is up, turn off the heat and use the remaining temperature to continue simmering for about 15 minutes.
15.
Uncover, use a spatula to gently cut into small pieces, you can enjoy it.
Because the cake made is relatively soft, it is easy to break or break when taken out, so you can cut it directly in the pan and take it out.
16.
The cheesecake is ready to be out of the pan! It's not worse than the one made with an oven~
17.
The full cheese taste is really better and healthier than the cake shop. After you make it, match the baby's favorite fruit or dried fruit, and the value of the face has improved to a level!
Tips:
Jun Jun tips;
1. Cream cheese can be cut into small pieces and softened at room temperature to the point where you can easily poke small holes with your fingers.
2. Cream cheese is an immature full-fat cheese with white color and fine texture, suitable for making cheese cakes.
It should be noted that cream cheese is very easy to spoil after opening, so consume it as soon as possible.
Review of production points;
1. Don't be lazy to add egg liquid at once, otherwise it will be difficult to beat evenly, and it will easily cause oil and water separation.
2. The addition of lemon juice can not only remove the eggy smell, but also make the cake taste more fragrant, slightly sour, and richer.
3. Pay attention to low heat throughout the whole process, and heat conduction slowly and evenly, the taste is better. It can also prevent the bottom from burning, and be careful not to lift the lid of the pot during the whole process, otherwise the swelling cake will sink.
4. Because the cake made is relatively soft, it is easy to crack or break when taken out, so it can be cut directly in the pan and then taken out.
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