Cheesecake

1

Prepare the material, clear the egg and yolk and load it in an oilless, waterless container. Butter and cheese need room temperature to be put in a softer state

2

Cream cheese with milk, insulated water to smooth and non-particleful form

3

Add melted butter two to three times in step 2 and evenly mixed with lemon juice evenly

4

Add yolk three times and mix it evenly

5

Sifting low-banded flour and corn starch into the cheese paste, evenly mixed with rubber razors (fullly mixed cheese paste to freeze in the fridge until it becomes dense again)

6

Egg purring and lemonade

7

Add a third of the fine sugar to the high-speed bubble

8

And then one third of the fine sugar is added, and the rest of the fine sugar is added to the pattern until it becomes wet hair bubbles (i.e., when you lift an egg-beater, you can pull out a slightly crooked angle), so be careful not to get to dry hair bubbles

9

Take the thicker cheese paste out of the fridge, add a third of the protein cream to the cheese paste, and roll it evenly from the bottom with a rubber razor

10

And then you put all of Step 9 into the protein cream, and you continue to mix it evenly with the blending

11

Preparation for the oven: 160 degrees of preheat for 10 minutes, wrapping the bottom of the cake mould with tin paper, so as to prevent water from entering at the bottom of the bath, and a layer of butter can be painted inside the cake mould to make it easier to model

12

Pumping a piece of cake down to 7-8 points in the cake mold and stinging it on the table

13

i put about 3 cm of water in the oven

14

Put the cake on the waterbath oven, put it in the pre-heated oven, 160 degrees, 30 minutes on top, 145 degrees, 35 minutes on top

15

When you're baked, take out the cake with the insulated gloves, and when you're cold, the cake will be removed from the side of the mold, so you can eat it off the grid, or you can put it in the freezer

1. When beating egg whites, do not overbeat; reaching the soft peak stage is sufficient. By soft peaks, it means that when the beater is lifted, the egg whites can form curved peaks; you cannot beat the egg whites to stiff peaks for a light cheesecake; 2. The cheese mixture must not be too thin; it needs a certain consistency, otherwise the egg whites will easily deflate during mixing. Therefore, the fully mixed cheese batter must be placed in the refrigerator to chill until it becomes thick again before proceeding to the next step; 3. When mixing the meringue and cheese batter, remember not to stir in circles; use a rubber spatula to gently fold from the bottom upwards until well mixed; 4. The mixed cake batter should be thick and fine; if many small air bubbles appear or it is too thin, the cake will fail; 5. Light cheesecake uses the water bath method; the water in the baking pan should be moderate (neither too much nor too little). (You can judge the situation; after baking for about 30 minutes, you can add some cold water to the pan, which also helps prevent the temperature from getting too high, as taught by baking experts~); 6. Some shrinkage and cracking after removal from the oven are normal; do not worry. If there is excessive collapse, it means the egg whites were not beaten properly; 7. The freshly baked light cheesecake tastes better after being refrigerated for 3-4 hours.