Cheesecake(qing ru lao dan gao )

Cheesecake

Introduction:

"I like the instant taste of light cheese, but I always feel that pure light cheese is a little greasy, so I later found a prescription to change it into light cheese with yogurt. The sour taste neutralizes some sweet and greasy, and it tastes much more refreshing ~ ~ the little guy also likes it very much. He can eat half of a 6-inch cake at once! Ingredients: 120g cream cheese, 3 eggs, 18G low gluten flour, 12g corn starch, 72g sugar, 60g yogurt, 45g light cream

Production steps:

Step 1: soften the cream cheese at room temperature

Step 2: then beat evenly with electric beater

Step 3: add yogurt

Step 4: stir evenly

Step 5: add light cream

Step 6: stir evenly

Step 7: add the yolk

Step 8: stir evenly

Step 9: sift in the mixture of low gluten flour and corn starch

Step 10: beat up a layer of plastic film on the back cover and put it in the refrigerator

Step 11: add sugar to the protein and beat it to 6 ~ 7 times

Step 12: add 1 / 3 to the cheese paste

Step 13: mix well

Step 14: then pour back into the protein bowl

Step 15: continue to mix well

Step 16: pour the mixed cake paste into the mold and fill it with 8 points

Step 17: insert a baking tray full of cold water into the bottom layer of the preheated oven, put the cake on the penultimate grill, and bake it with water proof method

Step 18: bake at 150 ℃ for about 70 minutes, take out the oven to cool, demould and refrigerate for more than 4 hours

Materials required:

Cream cheese: 120g

Low gluten flour: 18g

Fine granulated sugar: 72g

Light cream: 45g

Eggs: 3

Corn starch: 12g

Yogurt: 60g

Note: 1. If the cheese is not easy to beat at room temperature, it can be beat well by water heating; 2. Be sure to refrigerate the egg yolk cheese paste, so as to increase its viscosity and mix well with the protein; 3. Pay attention to the degree of protein whipping, which is just fine and smooth, and the degree of texture is not long, and it is easy to crack when baking; 4 When the cake paste is put into the mold, pay attention not to be too full, otherwise a "mushroom top" will come out when baking; 5. If the bottom mold is used, you can directly sit in the water and use the water bath method; 6. You must refrigerate before cutting, so that the cutting effect is good;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Qing Ru Lao Dan Gao