Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"Of all the cakes, light cheesecake is the most popular. Its simple and elegant appearance and delicate and silky organization are enough to fascinate people. Like its light cheese fragrance, the taste of melting in the mouth... People can't help but eat one mouthful after another, even the tongue is about to melt away. Cheese, also known as cheese and cheese, refers to concentrated dairy products made from animal milk fermented by lactic acid bacteria or coagulated after adding enzymes and removing whey. Cheese itself is mainly composed of protein, lipids and other nutrients. Like milk, it is rich in calcium, zinc and other minerals, as well as vitamin A and B2. Besides, because it is made by fermentation, these nutrients are more easily absorbed by the human body. Cheese cake is made from it. "

Production steps:

Step 1: separate egg yolk and protein.

Step 2: melt the cream cheese with fresh milk and stir until no particles are found.

Step 3: add egg yolk in several times and stir well.

Step 4: sift in the mixed low flour and corn flour.

Step 5: add the melted butter and stir well.

Step 6: add a few drops of lemon juice at low speed.

Step 7: add 27 grams of sugar in three times, whisk at medium speed until wet foaming.

Step 8: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 9: pour back the protein, quickly cut and mix well.

Step 10: pour the batter into the mold and shake it gently on the table to let out the bubbles.

Step 11: put the mold into the flat bottom baking pan, inject warm water about 3 / 4 of the height of the model, put it into the oven 170 ° to bake for 20-30 minutes, color and turn to 150 ℃ for 40 minutes.

Step 12: demould it after cooling, move it to the refrigerator for refrigeration, and slice it every other day.

Materials required:

Cream cheese: 40g

Milk: 50 ml

Fine granulated sugar: 27g

Butter: 23g

Egg yolk: 2

Low gluten flour: 27g

Corn starch: 14g

Protein: 2

Lemon juice: 2-3 drops

Note: 1, cheese cake is not dry, so feel the bottom will be wet sticky very normal. 2. 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. 3. Light cheese cake needs water bath to bake, otherwise it is easy to crack and the skin is hard. 4. 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. 6. Can you replace cream cheese with other cheese? Theoretically, it can. For example, the most common cheddar cheese can also be used to make cheesecake. However, different cheeses have different hardness and softness. Some cheeses may need to be heated in water and stirred for a long time to soften, and if you don't pay attention to it, it will coagulate into pieces, which is difficult to operate. Cream cheese is soft and delicate, so it can be the best choice for making cheese cake. 7. The closest texture to cream cheese is small triangle cheese, which is sold in all major supermarkets. In addition, do not use salty or other strong flavor cheese (such as smoke, garlic) to make cheese cake, otherwise the taste of cheese cake will be quite strange. 8. Must be low temperature long time water bath baking, finished products will not crack.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao