Cooking Steps

Light Cream Cheesecake

Light Cream Cheesecake

Cheese cake is a product made of sponge cake, pie skin, etc., which is poured into the processed cheese mixture, baked and decorated. The products include American cheese cake, yogurt cheese cake, etc. Cheese cakes are slightly different from other cakes in terms of materials, processing technology and taste. This kind of cake is between cake and dessert, and has attracted more and more attention.It can also be roughly divided into two categories. One category needs to be baked before it can be eaten. It needs to be steamed and baked in the oven. The baked cake is as smooth and delicate as tender tofu, mellow and pleasant, and has a unique flavor. The baked cake can not be demoulded directly or kept cool. It needs to be refrigerated in the refrigerator before it can be taken out for consumption; The other is to use coagulant to coagulate cream cheese or fresh cream, and then combine it with biscuits or several traditional cakes above. This kind of cake can be eaten without oven baking and after freezing.Generally speaking, the surface layer of cheese cake is slightly harder than that of other cakes; The appearance and taste of cheesecake can vary greatly depending on the cheese used and the specific method. Some cheesecakes are dense, while others are fluffy; Some are made of Geely diced slices / powder, while others are made of egg yolk or protein after a little treatment, etc. in short, this cake has a variety of practices, flavors and colors.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Light Cream Cheesecake
Step 1 . Melt the cheese and cream in material B and stir evenly. Add animal fresh cream and fresh milk in turn and stir well.
Light Cream Cheesecake
Step 2 . Slowly add the beaten egg yolk and stir well.
Light Cream Cheesecake
Step 3 . Stir material a evenly and add material B.
Light Cream Cheesecake
Step 4 . Filter for standby.
Light Cream Cheesecake
Step 5 . Add corn starch and white vinegar to the protein in material C, add sugar in three times, and beat it into neutral foam (soft column).
Light Cream Cheesecake
Step 6 . Ladle about one-third of the beaten egg white into the batter and stir it like a stir fry. Don't make circles.
Light Cream Cheesecake
Step 7 . Pour the rest of the protein into the mold, continue to stir, and pour into the mold after mixing evenly.
Light Cream Cheesecake
Step 8 . Put the baking mold into a baking tray filled with water, the height of the water is about 2 cm.
Light Cream Cheesecake
Step 9 . Put the baking tray and baking mold into the preheated oven at 200 ° C, bake until the cake is colored, cover the surface of the cake with tin paper, and bake at 180 ° C for about 50 minutes.
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