Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"This is my first time to make a cheesecake. I started to talk about why I love this cake so much when I was a child. I remember when I was in the first grade of junior high school, in order to celebrate my birthday, my mother went to the cake shop under the Oriental commercial building to buy me a cheese cake. It was really a luxury at that time. I vaguely remember that the cake was 70-80, and its taste was naturally needless to say, the delicate and silky taste overflowed my mouth. At that time, I only ate a little every time. I was afraid that I would not have finished eating. So when I grow up, I still like this cake, not only because of its taste, but also because of the memory. If you make Qifeng cake successfully, if this cake is made strictly according to the formula, it should be said that the probability of success is very high. Compared with Qifeng cake, light cheese cake only reduces the amount of flour and increases the amount of cream cheese, so it's not as difficult as you think

Production steps:

Step 1: to make this cake, you can use either a bottom mold or a bottom mold. If it is a movable bottom mold, the movable bottom can be taken out and wrapped with tin foil, so as to demould the whole cake. If it is a fixed bottom mold, you can pad a piece of oil paper or tin paper with appropriate size at the bottom.

Step 2: spread a layer of softened butter on the cake mold wall.

Step 3: after the cream cheese, light cream and yogurt are taken out of the refrigerator, they are directly weighed and put into the cooking cup of the food processing machine, and the machine is used to make them smooth without particles. (in this step, you can also leave the cream cheese at room temperature until it is soft, then add light cream and yogurt, and beat it with an egg beater until smooth. But it takes a long time, and it also takes a long time to refrigerate later). This is the method I used this time. In fact, it's good to prepare in advance.

Step 4: beat the cheese with the cooking machine and pour it into a large bowl.

Step 5: add two yolks to the cheese batter and beat well with an egg beater.

Step 6: sift the low gluten flour into the cheese paste and mix well with a rubber scraper.

Step 7: stir until the flour and cheese paste are completely mixed, and put the mixed cheese paste into the refrigerator. (if the cream cheese is softened at room temperature and then stirred until smooth, the paste may be thinner and need to be refrigerated for a long time until it becomes thick again before the next step. If you beat the cream cheese with a cooking machine, you don't have to refrigerate it for that long.)

Step 8: next, remove the protein. Beat the egg white to the shape of fish's eye blister with egg beater, add 1 / 3 sugar and continue to beat.

Step 9: beat the protein to a thicker state, then add 1 / 3 sugar.

Step 10: add the remaining 1 / 3 sugar when the surface begins to show lines. Until the protein is nearly hard foaming. (don't hit hard foam)

Step 11: beat the egg white, lift the beater and pull out a sharp corner. The top of the corner is slightly curved. This state is OK.

Step 12: take the cheese paste out of the refrigerator. At this time, the cheese paste should be thicker. Dig 1 / 3 of the protein into the cheese paste.

Step 13: mix the protein and cheese paste with a rubber scraper. Pay attention to the mixing method: turn from the bottom to the top. It is absolutely not allowed to stir in circles, otherwise the eggs will be seriously defoaming, which will directly lead to the shrinkage or collapse of the cake, or even unable to expand.

Step 14: mix the protein and cheese paste well, then pour them back into the protein bowl.

Step 15: continue to mix the protein and cheese paste with a rubber scraper. Remember, don't stir in circles.

Step 16: the cake paste should be very thick and delicate. If it is too thin or there are many small bubbles, the cake will not succeed.

Step 17: if it's a cake mold with a flexible bottom, you need to wrap the bottom with tin foil to prevent water from entering the bottom during the next step of water bath baking. If it is a fixed die, this step can be omitted.

Step 18: pour the batter into the cake mould.

Step 19: fill the pan with water, about 3cm high.

Step 20: put the cake mold into the baking pan (directly in the water), put the baking pan into the lower layer of the preheated oven, 160 degrees, bake for 1 hour to 70 minutes. Until the skin is evenly colored, the cake is completely solidified, and there is no feeling of flowing when pressed by hand, it can be out of the oven.

Step 21: the freshly baked cake is fragile. Don't demould it immediately. Let it cool naturally before demoulding (never turn it upside down like Qi Feng). Put it in the refrigerator and refrigerate for more than 4 hours before cutting it into pieces.

Materials required:

Cream cheese: 250g

Eggs: 4

Animal light cream: 100g

Yogurt: 150g

Low gluten flour: 66g

Fine granulated sugar: 100g

Note: 1, do light cheese cake, the key is that the cheese paste must have a certain consistency, so that it is easy to mix with protein. Otherwise, the protein is easy to defoaming and the cheese is easy to sink at the bottom. The cheese paste only shows consistency when it is refrigerated, so if you soften the cream cheese at room temperature and then beat it into a cheese paste, you have to refrigerate it for a long time to make the cheese paste thick. 2. There are many light cheesecake recipes with lemon juice. However, the cream cheese itself is a kind of sour cheese, and the yogurt in the ingredients also has a certain acidity, so there is no need to add lemon juice to this cake. 3. Because the flour content of light cheese cake is very small, it depends on the support of the egg after solidification, so it is normal for the cake to shrink slightly after cooling. As long as there is no cracking, no pudding layer and big pores, and no serious impact on the appearance, it is harmless. 4. Light cheese cake needs water bath to bake, otherwise it is easy to crack and the skin is hard. The cake must be completely baked, otherwise the inside is too wet and soft, and it will be difficult to cut. To judge whether the cake is baked well, gently press the surface of the cake with your hand. There is no flowing feeling. Generally, it's almost done. 5. The cake just baked is very tender and soft. Please refrigerate for at least 4 hours before eating. It tastes better.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Qing Ru Lao Dan Gao