Cheese cake, with rich and mellow cheese, tastes light and delicate, and melts in the mouth.-You Are Foodie

By Natalie
81

Cheese cake, with rich and mellow cheese, tastes light and delicate, and melts in the mouth.

Today, we continue to use the water bath method to make cheese cake. The finished product is not bad, and the taste is delicate and does not crack. The cheese is rich, and the taste is mellow. After cold storage, the taste is better. It melts in the mouth, and the taste is light and delicate, which makes people aftertaste for a long time.

Main Ingredients

Auxiliary Ingredients

lemon juice 5g

1. Put 4 eggs (about 60g one) in advance, separate the egg white from the egg yolk, and put the egg white in the refrigerator for cold storage.2. The egg whites are hard and easy to crack. You can pull out a soft and elastic small hook.3. Personally, I feel that using cold water bath has better surface effect and easier operation than using hot water.4. The loose bottom mold is wrapped with tin foil to prevent water from leaking in when baking.

Step 1 . Take 115g cream cheese, 35g salt free butter and 20g milk, put them together and stir in hot water.

Step 2 . Stir to form a smooth paste without particles.

Step 3 . Add 4 egg yolks and stir well.

Step 4 . Add 1 g of salt and 3 g of vanilla extract and stir well.

Step 5 . Sift in 40g of low gluten flour and 15g of corn starch.

Step 6 . Stir until smooth and set aside.

Step 7 . Take out 4 frozen egg whites, add 5g lemon juice, beat them first, and make them into big fish eye bubbles.

Step 8 . 80 grams of white granulated sugar are added and sent in three times, respectively when the foam is in the state of coarse bubble, medium bubble and fine bubble.

Step 9 . Whisk until the egg beater is lifted. Just use a small elastic hook.

Step 10 . Take 1 / 3 of the egg white paste, add it to the egg yolk paste, and copy it evenly.

Step 11 . Then pour them all back into the egg white paste.

Step 12 . Continue to stir evenly.

Step 13 . Put a piece of oil paper in the mold in advance, and pour the batter from a high place.

Step 14 . Shake the mold twice, draw several circles in the batter with chopsticks to remove the large bubbles. I used two molds.

Step 15 . Prepare a large baking tray, pour half of the cold water into it, put the cake mold into it, and then put it into the oven.

Step 16 . Preheat the oven at 150 ℃ in advance and bake for about 70 minutes. After seeing the color on the cake surface, cover it with a piece of tin paper to prevent it from being burnt.

Step 17 . After baking, take it out and shake it, remove the heat from the inside of the cake, and let it cool a little before demoulding.

Step 18 . After the cake is cooled, it will taste better when refrigerated for 4 hours.

Step 19 . Cheesecake, complete o (∩ _∩) o

Step 20 . The taste is delicate and does not crack. When it is broken, it has a silky sound.

Step 21 . The milk flavor is full, and the feeling of melting in the mouth gives a long aftertaste.

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