Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"I like the taste of light cheese cake very much. The sweet but not greasy feeling is much better than cheese. The most important thing is that my young master likes it very much. We have been trying all kinds of recipes for light cheese cake. So far, there should be three kinds of recipes that everyone agrees with. This time, we made a little change on Yan'er's recipe, and the effect is very satisfactory. I've also sent a recipe for light cheese cake before. Last time, it was sour and sweet, and it was very fresh. This time, because of the addition of butter and the lack of yogurt, it seems that the cheese tastes a little stronger, and each has its own merits. "

Production steps:

Step 1: prepare materials.

Step 2: prepare the material.

Step 3: put the cheese, milk and butter in a pot, heat them in water, stir until melted, and turn off the heat after melting.

Step 4: add a few drops of lemon juice and egg yolk, stir well, sift in low gluten flour and corn starch, stir well, and leave in warm water.

Step 5: add a few drops of lemon juice to the egg white, and add sugar in three times until it is wet and foamy, that is, the egg white still feels flowing when lifting the egg beater.

Step 6: add one third of the protein paste into the egg yolk paste and stir evenly, then add the batter to the remaining protein paste and stir evenly.

Step 7: add one-third of the protein paste into the egg yolk paste and stir evenly, then add the batter to the remaining protein paste and stir evenly.

Step 8: turn, mix, cut and mix together, this is a good cake paste, no defoaming for success.

Step 9: I forgot to take a picture when entering the mold, so I took a supplementary picture of the mold, a 6-inch solid bottom mold.

Step 10: water bath method, the penultimate layer, 140 degrees, 90 minutes.

Step 11: demould the cake after it's cool and retracted. Because it's a solid base and doesn't stick to the mold, demoulding is very easy, and the whole cake will fall off when it's buckled.

Materials required:

Cheese: 100g

Eggs: 3

Butter: 35g

Milk: 50g

Low gluten flour: 18g

Corn starch: 10g

Lemon juice: right amount

Fine granulated sugar: 45g

Note: 1, turn the batter when the action should be light, otherwise it is easy to defoaming, defoaming words will not be up. 2. Baking at low temperature for a long time can prevent the cake from cracking, but I've tried baking at 170 ℃ for 60 minutes before and it doesn't crack, depending on the temperament of my oven. 3. When demoulding, the cake is still very soft, so you should handle it with care.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao