The cheesecake method, the cheesecake home recipe

The cheesecake is slightly harder than other cakes, and depending on the cheese used and the specific method, the appearance and taste of the cheesecake can vary a lot. Some cheesecakes are densely textured, some are fluffy, some are made with gelatin powder, some are made with egg yolks or egg whites after a little treatment, etc., in short, this kind of cake is varied, the flavor is varied, and the color is more bright and attractive.

1. Spread a layer of softened butter on the wall of the cake mold.

2. After the cream cheese, whipping cream and yogurt are taken out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor, and beat them with the food processor until they are smooth and particle-free.

3. Beat the cheese in a food processor and pour it into a large bowl.

4. Add two egg yolks to the cheese paste and beat well with a whisk.

5. Sift the cake flour into the cheese paste and mix well with a rubber spatula. Place the stirred cheese paste in the refrigerator and refrigerate.

6. When the egg whites are beaten until they are in the shape of a fisheye bubble, add 1 3 sugar and continue to beat.

7. Beat the egg whites to a thicker state, and then add 1 3 sugars. When the surface begins to wrinkle, add the remaining 1 3 sugars. Whip the egg whites until they are close to hard foaming.

8. Take the cheese paste out of the refrigerator and dig 1 3 egg whites into the cheese paste.

9. Use a rubber spatula to mix the egg whites and cheese paste. Pay attention to the method of stirring: stir from the bottom upwards. It is absolutely not allowed to stir in circles, otherwise the beaten eggs will be seriously defoamed, which will directly lead to the retraction or collapse of the cake, or even fail to expand.

10. Mix the egg whites and cheese paste well and pour them all back into the protein bowl.

11. Continue to mix the egg whites and cheese paste with a rubber spatula. Remember, don't stir in circular motions.

12. Pour the mixed cake batter into the cake mold.

13. Fill the baking tray with water about 3cm in height.

14. Put the cake tin into the baking tray (directly in the water), put the baking tray into the lower layer of the preheated oven, 160 degrees, and bake for 1 hour to 70 minutes. When the crust is evenly colored, the cake is completely solidified, and there is no running sensation when pressed by hand, it is ready to bake.

15. Freshly baked cakes are fragile, do not demold immediately. Allow it to cool naturally before demolding. Place in the refrigerator and refrigerate for more than 4 hours before cutting into cubes and serving.

The main ingredients of cheesecake are flour, eggs, cream, etc., which contain carbohydrates, proteins, fats, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium, etc., which are easy to eat and are one of the most commonly eaten pastries.

Once you eat the cheesecake that will last a lifetime, you should never miss it.

Cheese is highly nutritious and can be eaten more often. Let's share with you how to make cheesecake, come and take a look.

Materials

3 chasung-shaded eggs.

Cream cheese 125g

25g cake flour

50 g of milk and 30 g of butter

45g of white sugar

A few drops of white vinegar. Cheesecake preparation steps

1.Take a large pot and add a suitable amount of hot water to the pot. Then take a small pot and put the cream cheese and milk in it.

2.Stir the cream cheese and milk well over water until smooth and free of particles, then add the butter to the cream cheese and stir until the butter dissolves, stirring thoroughly and mixing well.

3.Then remove the small pot and add three egg yolks in batches, stirring well each time you add the egg yolk before adding the next egg yolk.

4.Every time you add egg yolk, you should quickly stir it well, so that the egg yolk and butter can be mixed better, and the water and oil on the surface can be separated.

5.Sift in cake flour.

6.Stir quickly to combine.

7.At this time, you can take a baking tray, pour 7 minutes full of warm water about 70 degrees into the baking tray, put it in the bottom layer of the oven, and preheat it at 180 degrees. Add a few drops of white vinegar and sugar to the egg whites.

8.Use a whisk to beat the egg whites at high speed and then low speed, and beat them into wet foam, which is the state that the egg beating head can be pulled out of the soft hook.

9.Take one-third of the egg white cherry paste, and put it in the egg yolk paste.

10.Mix evenly with a spatula from bottom to top, then pour the mixed batter into the remaining egg white paste and gently stir evenly with a spatula, paying attention to the stirring.

11.Put an appropriate amount of butter on the four walls of the mold, and put non-stick oil paper on the bottom and four walls to lay out.

12.Pour the stirred cake batter into the mold, shake the mold a few times, and take out the large bubbles in the cake batter.

13.Place a baking net on top of the baking tray that was previously placed in the oven and place the cake tin in a water bath on the baking net. Bake in the oven at 180 degrees for 30 minutes, then turn to 140 degrees for 30 minutes, do not remove the cake immediately when the time is up, put the cake in the oven and simmer for another 30 minutes.

14.After simmering, take out the cake and remove the mold, because it will be easier to remove the mold with grease paper.

15.You can keep the cake in the refrigerator overnight for an even better taste.

Tips:

1. Choose good quality cheese will be more delicious, the quality of cheese directly affects the taste of the cake.

2. The egg whites can't be beaten too hard, as long as they can be pulled out of the soft hook, if they are too stiff, the baked cake will be easy to crack.

3. The baking temperature and time are adjusted according to the situation of your own oven, and the surface of the cake should be covered with tin foil or a layer of baking tray on top when baking, otherwise it is easy to burn the cake.

4. When baking the cake, the water bath method is used, and the bottom layer is placed on the baking tray with water, and then a layer of baking net is placed on top to bake, so that the baked cake will be more perfect and the taste will be better.

5. After the cake is baked, it is placed in the oven and simmered for half an hour before taking out the mold, so that the cake is not easy to retract.

First of all, you can add a little cream to the cake, and then bake it in the oven for about half an hour.

You can add some cheese directly to the cake and bake it in the oven for two hours.

15g pistachio kernels, 60g oatmeal biscuits, crush and set aside 2 Greek yogurt 150g, add 115g cream cheese, 12g caster sugar, 1 drop of vanilla extract, stir smoothly.

3Cut the strawberries into rose shapes.

4Spread the crumbled biscuits in a goblet, pour in the yogurt cheese batter, sprinkle in the chopped pistachios5Add the strawberry flowers, and refrigerate for 15 minutes.

6Cool and delicious cheesecake cups are ready.

Once the cake is ready, sprinkle cheese on top or boil the cheese first, or mix the dough with cheese.

The preparation of the snow cheesecake is as follows:Ingredients: cheese, eggs, sugar, cake flour.

1. Egg yolk and egg white are separated, and the egg white should be placed in a clean container in dry bulk without oil and water.

2. Pour the oil into the egg yolk, sift the flour in, stir well, the stirred egg yolk paste is delicate, sticky, and no particles, so that the egg yolk paste is ready.

<>4. Pour 1 3 meringue into the egg slow yellow paste, and mix evenly from the bottom of the bowl from bottom to top.

5. Pour all the batter into the remaining meringue, and mix evenly from the bottom of the bowl from bottom to top.

6. Pour the cake batter into the kitchen rose gold 4-inch chiffon mold, and lightly shake out the bubbles. Place the mold in the middle of the oven at 150 degrees for 35 minutes. After baking, let it cool upside down, and then it can be demolded.

7. After the cream cheese is softened in hot water, add powdered sugar and stir by hand until smooth.

8. Add the room temperature whipping cream in two parts and stir until it is completely even.

9. Dig a small hole in the top of the cake and fill it with Okinayama cheese.

10. Coat the whole cake with cheese and dip the milk powder on the cake with a knife.

11. Picture of the finished product of Snow White Cheese Cake.