Perfect Light Cheesecake
1.
Spread the mold with oil and loose powder for later use.
2.
A material preparation. 225 grams of cream cheese; 50 grams of light cream; 90 grams of milk; 80 grams of butter.
3.
B material preparation. 50 grams of milk; 25 grams of corn starch.
4.
C material preparation. 150 grams of protein (about 4); 1 teaspoon of lemon juice; 80 grams of sugar; 10 grams of corn starch.
5.
D material preparation. 8 egg yolks.
6.
Put ingredient A in a deep bowl. Heat over water and stir until smooth and no particles.
7.
Mix material B evenly.
8.
Pour the mixed ingredient B into the smooth cheese paste and mix well.
9.
Add egg yolks in portions and mix well.
10.
Sift the batter 2 times.
11.
Add lemon juice to the egg whites of ingredient C and beat until thick.
12.
Add the mixture of caster sugar and cornstarch three times until it is neutral and wet.
13.
Take one-third of the protein foam into the batter and stir evenly, then pour the mixed batter into the remaining two-thirds of the protein foam and stir evenly.
14.
Wrap the mold with 2 layers of tin foil.
15.
Pour the batter into the mold and shake to remove air bubbles.
16.
Put it into the preheated oven and bake it in a water bath. 180 degrees 30 minutes to 150 degrees 40 minutes.
Tips:
The prone problems of light cheesecake are:
Waist reduction, cracking, pudding layer, etc., please pay attention to the following points, carefully and carefully, you will be able to make a perfect cheesecake
* Solve the problem of waist shrinkage: For mold processing, it is best to use a fixed bottom mold, because even if the movable bottom mold is wrapped with tin foil, accidental water ingress will occur. A non-stick fixed bottom mold is the best choice. The bottom before use Use oiled paper, spread butter on all sides and sprinkle low powder to prevent sticking. This is very important. The cake will rise and fall freely only if it is not attached to the mold wall, so that it will not stick to any place and form a twisted side.
* Solve the problem of surface cracking: On the one hand, we must strictly control the temperature and time, and at the same time add our own judgment. Too high temperature will crack the cake. In addition, the degree of whitening is very important. This cheesecake needs to be sent to neutral and wet, so that the texture of the meringue and the yolk paste is basically the same, and it is easy to mix. There is almost no cheesecake that needs to beat the egg whites until it is hard, so be careful, at most it will be beaten to the moist level, which is an important factor for the surface of the cake to not crack.
* Solve the problem of the pudding layer: the most likely cause of the pudding layer is defoaming. In the last step, the process of mixing the meringue and the egg yolk paste, the technique should be gentle and fast, not in a circle, it should be cut To mix, use a spatula to turn up from the bottom, draw a "Z" horizontally or "cut" vertically, turn the bowl with your left hand, and keep turning the cake batter from the bottom until the mixture is evenly mixed.
* How to cut the perfect cut noodles: heat the knife on the fire before cutting the cake, after each cut, wipe the cake attached to the knife, heat again and cut a knife, you can cut neatly cut noodles, a good hand Knives are very important. We recommend Peiyin's wave-tooth knives.
