Smooth and Delicate, Melts in Your Mouth-light Cheesecake
1.
For the 8-inch mold, the movable bottom disc is wrapped in tin foil, and the opening is downward. Then spread a layer of melted butter on the inner wall of the mold. Finally, wrap the entire mold with tin foil for 2, 3 layers, which is convenient for baking in a water bath.
2.
Divide the eggs and put them into water- and oil-free containers.
3.
Heat a large bowl with cream cheese over water, and use an electric whisk until smooth and no particles.
4.
Then add the egg yolks one by one and mix well.
5.
Add milk and lemon juice to the cream cheese one by one
6.
Stir well and sift in low-gluten flour and cornstarch. Stir until smooth and free of particles. Stir the cheese paste well and set aside.
7.
Add a little lemon juice to the egg whites, beat until thick foam, and add 1/3 of the fine sugar.
8.
Beat until fine and foamy, add 1/3 of the fine sugar, and continue to beat.
9.
Stir until the lines appear, add the last 1/3 of the fine sugar.
10.
Pass it to 8 minutes, lift up the egg beater, and a hook shape appears.
11.
Mix the egg whites with the cheese paste three times and pour them into the mold.
12.
Stir smoothly without particles.
13.
Pour clean water into the baking tray and put it in the lower part of the oven, and put the cheese mold in the baking tray filled with water. Middle and lower level, 150 degrees, about 60 minutes.
Tips:
1. Containers and tools during operation must be water- and oil-free.
2. Mix the egg whites and cheese paste with a rubber spatula. Pay attention to the method of mixing: stir up from the bottom. Never stir in a circular motion, otherwise the beaten egg will defoam badly, which will directly cause the cake to shrink or collapse, or even fail to expand.
3. The baking method using water bath can keep the moist taste, and it can also effectively prevent the surface from drying out and cracking.
4. After being out of the oven, there is no need to buckle. After a few minutes, the cake will be automatically demoulded, and then the cake will be removed, and after it is cooled to room temperature, refrigerate for about 4 hours.
5. Cutting skills: Put the knife on the fire for a while, then heat the knife. Cut it while it's hot so that the cake won't stick to the knife. Every time you cut a knife, wipe the knife clean, re-bake it and then cut another knife, you can easily cut the cake into the desired number of pieces, so that the cut surface will be very smooth and beautiful.
