Foodabc Home cooked food Two person world

Smooth and delicate, melting on the palate - light cheese cake

2024-04-18 16:45:19 560

I really like light cheesecake. Its elegant appearance and delicate and silky texture are enough to make people fall in love! The taste is refreshing, but not too light; Soft but not too moist. Lightweight like clouds, delicate and soft, it melts upon entry, with a golden color and an elegant and elegant simple design. The recipe I made this time is Wen Yi's, it tastes good, there are no cracks on the surface, and the finished product is still good.

Details of ingredients

Cream cheese 100 grams
Fine sugar (added to cheese)30 grams
yolk4
milk100 grams
Lemon juice (with cheese added)5ml
Low powder60 grams
Corn flour30 grams
Melting butter50 grams
Fine sugar (added to protein)60 grams
protein4
Lemon juice (with added protein)1/2 small spoon

Technique

difficultySimple
workmanshiproast
tasteother
timeThree hours

Steps to make Smooth and delicate, melting on the palate - light cheese cake

A 1.8-inch mold with a movable bottom disc wrapped in tin foil, with the closure facing downwards. Then apply a layer of melted butter on the inner wall of the mold. Finally, wrap the entire mold in 2-3 layers of tin foil for easy water bath baking.
2. Divide the eggs and place them in a container free of water and oil.
3. Heat a large bowl filled with cream cheese over water and stir with an electric whisk until smooth and without particles.
4. Then add egg yolks one by one and mix well.
5. Add milk and lemon juice to the cream cheese in sequence
6. Stir well and sieve in low gluten flour and corn starch. Stir until smooth and free of particles. Stir the cheese batter well and set aside.
7. Add a little lemon juice to the protein, beat until thick and frothy, and add 1/3 of fine sugar.
8. Beat until fine foam, add 1/3 of fine granulated sugar, and continue beating.
9. When the texture appears, add the last one-third of fine sugar.
10. Beat to an 8-point state, lift the egg beater until it appears curved and hooked.
11. Mix the protein three times with the cheese batter and pour it evenly into the mold.
12. Stir smoothly without particles.
13. Pour clean water into the lower layer of the oven and put the cheese mold into the baking tray filled with water. Middle and lower layers, 150 degrees, about 60 minutes.