Instant melt in the mouth - light cheesecake

2024-10-27 02:59:33 2365

The cheese cake shops of Uncle Chess and Grandpa Ruike from all over the country have made many friends around me have to try it despite waiting in line for more than an hour. Once, a classmate handed Little Wolf a piece of Uncle Chess' cake and savored it carefully. It was indeed delicious, but the cheese flavor was slightly lacking, after all, it was still light cheese. Afterwards, Little Wolf searched online for recipes for various types of cheesecake, including heavy cheese, medium cheese, and light cheese. Today, we bring you a 6-inch light cheesecake. Take a sip and enjoy the moist and soft taste, accompanied by the lingering aroma of cheese, which lingers on your taste buds for a long time and is irresistible.

Details of ingredients

Cream cheese 125 grams
milk75 grams
Light cream50 grams
yolkTwo
Low gluten flour33 grams
proteinTwo
Fine sugar50 grams
White vinegarA few drops

Technique

difficultySimple
workmanshiproast
tasteSweetness
timean hour

Steps to make Instant melt in the mouth - light cheesecake

1. Prepare raw materials;
2. Cut the cream cheese into small pieces and place them in a clean large bowl;
3. Add milk and light cream;
4. Soften with hot water and stir until smooth and creamy;
5. Add the egg yolk in portions and stir evenly with a manual mixer.
6. Sift in low gluten flour again;
7. Use a rubber scraper to mix well until the flour and cheese paste are completely mixed until there are no flour particles. (At this point, place the mixed cheese batter in the refrigerator until it becomes thick before proceeding to the next step.)
8. Add a few drops of white vinegar to the egg whites;
9. When the fish eye shape is reached at low speed, pour one-third of the white sugar.
10. Turn the egg beater to third gear (medium speed) and continue stirring. After about 1 minute, the bubbles become smaller and the volume expands to twice their original size,. When lifting the beaten egg head, the egg liquid cannot stick to the egg head and flows in a flowing state. Add one-third white sugar.
11. Turn on level 3 and continue stirring. After about 1 minute, the bubbles become finer with some slight patterns. Then add one-third of white sugar.
12. Continue stirring in three levels until the egg beater is lifted, and the egg whites in the bowl cannot stand, causing the egg liquid on the beater to sag. At this time, it is called "eight distribution", also known as wet foaming, and this type of protein is suitable for making light cheesecake.
13. Take out the cheese paste from the refrigerator, as it should be in a relatively thick state.
14. Take 1/3 of the protein into the cheese paste, and use a rubber scraper to mix the protein and cheese paste evenly. (Flip up from the bottom and never mix in circles, otherwise the eggs will severely defoam, causing the cake to shrink or fail to expand)
15. Pour all the mixed cheese paste back into the protein bowl.
16. Continue to mix the egg whites and cheese batter evenly with a rubber scraper, being careful not to stir in circles. (Preheat the oven to 150 degrees at this time)
The mixed cake batter should be in a very thick and delicate state. If it is too thin or has many small bubbles, the cake will definitely not succeed;
If it is a live bottom cake mold, the bottom needs to be wrapped in tin foil to prevent water from entering during the next step of water bath baking.
19. Apply a layer of butter on the inner wall of the mold, wrap the bottom layer with oil paper, pour the cake batter into the mold, shake vigorously a few times, and create bubbles.
20. Pour half of the hot water into the baking tray, place the mold in the baking tray, and reach the second to last layer of the oven at 140 degrees Celsius for 60-70 minutes. Until the skin is evenly colored and the cake is completely solidified, it can be baked. The freshly baked cake is relatively fragile. After natural cooling, transfer it to the refrigerator and refrigerate for 4-6 hours. Remove the mold and cut it into pieces for consumption.