[light cheesecake] (weight: one 6-inch round mold. 8 inch round mold (double component)(qing nai lao dan gao fen liang cun yuan mo yi ge cun yuan mo fen liang jia bei )

[light cheesecake] (weight: one 6-inch round mold. 8 inch round mold (double component)

Introduction:

"Recently, I fell in love with cheesecake, probably because of the soft taste and strong milk aroma of the cheesecake!!"!!!!!! After struggling for a long time, I collected a lot of recipes for cheesecake and reprinted several recipes for cheesecake in the space. Finally, I integrated the current recipe which is more suitable for me. The reason that it suits me is very simple. The amount of cream cheese is just right. It's just a box, so don't worry that if you buy too much cheese, it's not easy to store the rest of the cheese. I don't like to eat too sweet, so the amount of sugar is also less. My oven is very small, so I can't make a bigger cheese cake. It's just good to make a 6-inch cheese cake similar. Just reduced the amount of flour and added cream cheese. As long as Qifeng cake is ready, it will not be too difficult to make light cheese. But the cheese cake's heat is very high, want to lose weight or afraid of fat mm don't eat too much! As for me!!! Eat the cake first, and then study the problem of weight loss after eating the cake!!! "

Production steps:

Step 1: raw materials: cream cheese 200g, oil 45g, milk (or yogurt) 150g, sugar 40g, flour 20g, starch 10g, 3 eggs (try to choose smaller eggs or 2 larger ones) baking: water bath method, lower layer of oven, up and down 140 ℃, 1 hour to 80 minutes

Step 2: separate the egg white and yolk, put the egg white aside and cover with plastic film for standby, heat the cheese in water and stir it to a smooth state, then add oil, milk, sugar, egg yolk and low gluten flour in turn, stir well, and put the cheese paste into the refrigerator for standby.

Step 3: beat the egg white. After the egg beater is lifted, pull out a sharp corner. The top of the corner has a little bend, this state is OK (do not hit hard foam). Take out the cooled cheese paste, add the egg mixture in three times, stir from bottom to top, and preheat the oven.

Step 4: take a 6-inch cake mold, pad oil paper on the bottom, pour in the cake paste and knock it several times to eliminate the bubbles on the surface of the cake paste. Take a baking tray larger than the cake mold, put on the mold containing the cake paste, and pour in hot water about 2cm high.

Step 5: put the baking tray into the lower layer of the oven, heat 140 degrees above and below, bake in water for 60 minutes, until the skin is evenly colored, the cake is completely solidified, and there is no feeling of flow when pressed by hand.

Step 6: after turning off the fire, open a small gap in the oven door, let the cake cool naturally in the oven for half an hour, then take it out for demoulding. After demoulding, cool the cake to room temperature and put it in the refrigerator for at least 4 hours before eating.

Materials required:

Cream cheese: 200g

Oil: 45g

Milk (or yogurt): 150g

Fine granulated sugar: 40g

Low gluten flour: 20g

Starch: 10g

Eggs: 3

Note: heating the cheese with water can make the ingredients in the cheese paste mix more quickly and evenly, but it is not necessary. It is OK to not heat it, and it is also the same to stir more. ***The amount of sugar in my formula is relatively small, only about 2 / 3 of that of others, because I don't like to eat too sweet. You can adjust the amount of sugar according to your own habits. ***In step 2, it's better to stir each raw material evenly and then add the next one. It's also better to add the milk in batches. Try not to add too many raw materials at a time, but add a small amount of raw materials each time, which makes it easier to operate. ***This time I used split egg pastry, or whole egg pastry. Using whole egg to beat can prevent excessive egg paste beat, this is more suitable for novices to use. But the cheesecake made by whole egg pastry is not as soft as that made by separate egg method, and the taste will be a little harder. In fact, I prefer to make Cheesecake with egg division method and whole egg method. Generally, I want to be lazy. ***When you mix the egg paste and cheese paste with a rubber scraper, you should pay attention to the mixing method: turn it from the bottom up. 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. ***If you are using a cake mold with a movable bottom, tin foil must be wrapped on the outside of the cake mold to prevent water from entering the mold. If it is not a cake mold with a movable bottom, this step can be omitted. The oil paper inside is just for the convenience of demoulding. It's not necessary. You can decide whether to use it or not according to your specific situation. ***The temperature of the oven depends on the size and power, and the actual temperature in the oven is also different. For example, my family's small oven has a fixed temperature of 140 degrees, but the actual temperature in the oven is close to 150 degrees. You can adjust the temperature according to your own oven, but remember that the actual temperature in the oven can't exceed 170 degrees when baking cheese cake. ***To make light cheese cake, the key is that the cheese paste must have a certain consistency, so that it can be easily mixed 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 at the temperature of refrigeration, so it must be refrigerated for a period of time to make the cheese paste thick. I usually stir the cheese paste well and refrigerate it for 20 minutes before I start to beat the egg white. It is said that the cheese cake tastes best when it is eaten at 4-8 ℃. If you can't finish the cheesecake, you must put it in the fresh-keeping box and refrigerate it. In addition, just baked cake is more fragile, do not demould immediately. Let it cool naturally before demoulding (never turn it upside down like Qi Feng). ***If the cream cheese can't be used up at one time, use a clean knife to cut it into large pieces you need, wrap it in several layers with plastic wrap, put it in the box and store it in the refrigerator. But the suggestion is to buy as much as you want. I use this cream cheese

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qing Nai Lao Dan Gao Fen Liang Cun Yuan Mo Yi Ge Cun Yuan Mo Fen Liang Jia Bei