Shufulei Cheesecake

2024-12-30 14:59:27 3644

Looking back on the past year of 2013, I have never been so busy at work, which has brought me a lot of pressure and taken up a lot of my energy. The time for cooking is gradually decreasing, and the time for organizing food logs is even more pitiful. This weekend, I tidied up my mood, organized my thoughts, and made several delicious cakes. One of them, the Schufley cheesecake, is also the most delicious cake in my opinion. Sharing it with my good friends, the sweet feeling they experienced after tasting it made me feel incredibly warm< br>

Details of ingredients

Cream cheese 300 grams
butter45 grams
yolk55 grams
Fine sugar20 grams
corn starch11 grams
milk150 grams
egg white95 grams
Fine sugar50 grams

Technique

difficultybeginner
workmanshipbaking
tasteMilk fragrance
timeThree hours

Steps to make Shufulei Cheesecake

1. Prepare materials.
2. Cut the cream cheese into small pieces and place them in a basin, then put the basin in a hot water pot.
3. Heat the water until smooth.
4. Pour in melted butter again. Stir again until the fusion is smooth.
5. Take another small pot, add 20 grams of granulated sugar to the egg yolk and stir well. Add 11 grams of corn starch and mix well.
6. Boil the milk and pour it into the egg yolk, quickly mix well.
7. Heat the mixed egg yolk paste in a small pot and stir until it becomes a paste.
8. Add the mixed egg yolk batter to the cheese while it is still hot.
9. Mix the cheese batter and egg yolk batter thoroughly until they are evenly smooth.
10. Cover with a damp cloth for later use.
11. Place the protein in the freezer compartment of the refrigerator in advance, and when it starts to freeze on the surface, take it out of the refrigerator (this can suppress excessive whipping of the protein and make it delicate and strong in support).
12. Add 50 grams of granulated sugar in three portions, until the egg whites form delicate and soft triangular tips when the mixer is lifted.
13. Take one-third of the beaten protein and add it to the cheese batter.
14. After stirring evenly, add the remaining protein. Mix thoroughly and evenly.
15. Wrap the bottom of the 6-inch movable bottom circular mold with aluminum foil to prevent sticking and water ingress,
16. Pour the cake batter into the mold.
17. Pour 2 centimeters of hot water into the baking tray and place the mold on top.
Preheat the oven and place it in the middle and lower layers at 180 degrees Celsius for 15 minutes. Then lower the temperature to 160 degrees Celsius and bake for 25 minutes. Once the color is uniform, immediately turn off the heat and continue to simmer in the oven for 40-60 minutes.
Cover with plastic wrap and refrigerate overnight. Remove from mold and consume the next day.