cheesecake
Cheesecake has always been my favorite, but I have never dared to try it for fear that I wouldn't be able to accept failure. Hehe, I finally practiced it today. The cheese tastes so beautiful.
Recipe Recommendations
- low-gluten flour 33 grams
- eggs of 2
- milk 30 grams
- fine sugar 40 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for cheesecake
1
Ingredients: 150 grams of Kraft cheese, 2 eggs, 75 grams of Nestlé light cream, 75 grams of Yantang yogurt, 30 grams of milk, 33 grams of low-gluten flour, 40 grams of fine granulated sugar.
2
Weigh the cheese, whipped cream, yogurt, and milk and place in a blender.
3
Stir the material until it is smooth and particle-free.
4
Whisk well, pour into a large bowl and add two egg yolks.
5
Stir well with an egg beater.
6
Sift the low-gluten flour, pour it into the cheese paste, stir with a rubber knife, until the flour and cheese paste are completely mixed, then place the stirred cheese paste in the refrigerator to refrigerate.
7
Start beating the egg white. Use an egg beater to beat the egg white until it has a fish-eye bubble shape. Add 1/3 of the sugar and continue to beat, beat the egg white until it is thicker, and then add 1/3 of the sugar. Then hit until lines begin to appear on the surface, add the rest.
8
After stirring the egg white, lift the egg beater, pull out a pointed corner with a slight bend at the top of the corner, as shown in the picture.
9
Remove the cheese paste from the refrigerator until it becomes thick. Add 1/3 of the egg white to the cheese paste, and use a rubber spatula to mix the egg white and cheese paste well.
10
After mixing the egg whites and cheese paste well, pour them back into the egg whites bowl, stir from the bottom up, and stir well. The mixed cake paste should be very thick and delicate.
11
Pour the mixed cake paste into the cake mold.
12
Put in the preheated oven,(Pour water into the baking sheet, about 2.5-3CM, place the cake mold into the baking sheet, place the baking sheet into the lower layer of the preheated oven, at 160 degrees C, Bake for 45 minutes. Until the skin is evenly colored and the cake is crisp.
13
Freshly baked cakes are fragile, so do not release them immediately. Allow it to cool naturally before demoulding. Put in the refrigerator, refrigerate for more than 4 hours, and then cut into slices to eat.