Homemade Cheese - Making Lemon Cheesecake

2025-01-08 15:00:45 1303

I made a lemon cheesecake with the cheese I made yesterday. The cheese tasted great with yogurt and lemon shavings added, and it didn't get greasy at all. The only downside was that when I shook the bubbles a few times at the end, I accidentally exerted too much force, causing the cheese inside to fly all over my hands and arms, which was very frustrating. As a result, the air holes in the cake were also very large after baking. I found that whenever I make desserts, I always make small mistakes, which is really unlucky..

Details of ingredients

Cream cheese 250g
yogurt100g
butter40g
Fine sugar50g
yolk3 pieces
Low gluten flour3og
lemon zest 1 unit
protein3 pieces
lemon juice1 small spoon
Digestive biscuits80g
butter35g

Technique

difficultybeginner
workmanshiproast
tasteMilk fragrance
timeThree hours

Steps to make Homemade Cheese - Making Lemon Cheesecake

1. Prepare the materials.
2. Put the cookies in a fresh-keeping bag and roll them with a rolling pin.
3. The more crushed it is, the better.
4. Melt the butter and crush the cookies into it.
5. Stir evenly.
6. Place a piece of oiled paper in the mold, pour in crushed biscuits, flatten them again with a flat object, and compact the biscuits.
7. Pour cream cheese, yogurt, butter, and 25g of granulated sugar into a bowl.
8. Egg separation.
9. Pour cream cheese, yogurt, butter, and 25g of granulated sugar into a bowl and heat over water.
10. Use an egg beater to beat into a creamy consistency and turn off the heat.
11. Add egg yolks in sequence.
12. Stir evenly.
13. Add low gluten powder again.
14. Grind lemon into crumbs.
15. Add to the cheese and stir well.
16. Prepare the materials.
17. Use the egg beater to make coarse foam, add lemon juice and 1/2 amount of fine granulated sugar, and beat again.
18. Add the remaining granulated sugar when the foam starts to become fine.
19. Until the protein forms wet foam. (There is a curved hook)
20. Mix 1/3 of the protein cream into the cream cheese batter.
21. Gently stir evenly with a rubber scraper.
22. Then pour the mixed batter into the remaining protein cream.
23. Mix evenly.
24. Pour into the mold and shake gently (without applying too much force).
25. Wrap 2 layers of tin foil paper on the loose bottom mold, add water into the baking pan, and put it into the bottom of the oven. Bake it for 10 minutes at 175 degrees, then adjust it to 160 degrees, and continue to bake for 50 minutes. After baking, take out the mold and put it in the refrigerator for 4 hours to remove the mold.
26. The appearance after demolding.
27. Finished products.
28. Cut into pieces.
29. Cut into pieces.
30. Finished products.
31. Finished products.
32. Finished products.
33. Finished products.