Lemon cheesecake

By VicentaLakin

Lemon cheesecake
I've made a couple of cheesecakes before, and I think the eggs taste heavy and sweet, but I still feel a little bit less. So this time we decided to add some lemon. It turns out it does fit. I'm making nine inches of light cheesecake this time. If you have a smaller household model, reduce by half, as appropriate. The 1/2 fraction of this formulation is suitable for 6-inch molds, and if a smaller fraction is appropriate, increase or decrease proportionally。

Recipe Recommendations

  • cream 60 grams
  • low-gluten flour 55 grams
  • milk 270 grams
  • eggs of 5
  • sugar 150 grams
  • cream cheese 270 grams
  • corn starch 30 grams
  • lemon peel appropriate amount

Steps for Lemon cheesecake

  • 1
    Milk, cream cheese and butter are placed in a container, with water heating. The water doesn't have to be too hot, slowly mixing until it melts。
  • 2
    The protein yolk is then separated and the yolk is then added to the mixed solution of milk cheese butter, while the preheated yolk condensation is prevented by rapid mixing with an eggbeater。
  • 3
    Then take out the vessel, sift out the starch and flour, and sift into the solution of step 2. Medium
  • 4
    We mix the flour with the solution and put it on the side
  • 5
    Placing an egg purifier in a large, waterless, oilless container is recommended for metal。
  • 6
    Use an egg-beater to tell them to clear their bubbles
  • 7
    The sugar was then divided into three to four times, and the egg was emptied。
  • 8
    Until the egg clears up to the point of the drop, we call it wet hair bubbles. And then slow-disturbing it a few times. It's one of the key steps in this cake, and it's too late to do it, otherwise the cake can break easily。
  • 9
    One third of the egg is removed from the paste and then evenly mixed by cutting and then evenly mixed by the remaining half. Cutting is one of the more basic ways of baking. If you don't suggest a 100-degree view of the video during the mix, it's not good enough to read it
  • 10
    (How many eggs to mix in the paste is not strictly required, and the key to doing this is that two different density substances can be more adequate when mixed, so you can do it according to your own habits) and then you can dump the face in the rest of the protein, and then you can do it evenly。
  • 11
    Prepare cake molds, baked paper at the bottom。
  • 12
    It's better to rub a proper amount of lemon peel in the mixed paste, and it's better to hold the whole lemon on the hand. It is suggested that the taste of fresh lemon peel be lighter than that of lemon。
  • 13
    The oven is 160 degrees preheated for 10 minutes by bathing. Take the cake to the bottom of the oven and bake it at 160 degrees for 10 minutes. ♪ For the top color ♪
  • 14
    It's been baking for about a decade, and it's sort of a microbuff. The fire was then turned to 130 degrees and baked for 60 minutes。
  • 15
    The cake that's about to be baked is supposed to be like this, and the surface is not broken, and it's not as high as the other cake bread。
  • 16
    When the bake is over, open the oven door like a pot shovel, so that it's one of the purposes of preventing a concussion, but I've tried to reverse the button, because the cake is too young to break. That is why it was later changed to prevent backsliding。
  • 17
    The oven could be removed in about 40-50 minutes, at which point the cake was largely separated from the mold, so that the plate could be pulled out。
  • 18
    It's cold in the fridge for more than five hours. I put it in about 16 hours, and the cake would be thicker。

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