How should cheesecake be made? How to make cheesecake

I love the softness and richness of the cheesecake, and it doesn't need any decorations.

To make the crust, mix all the crust ingredients well, granular, no need to stir excessively, put a plastic bag and refrigerate for 30 minutes for 1 hour.

Take out the refrigerated pie dough, and after the rod is flat and the rod is the same size as the bottom of the baking mold, cut open the plastic bag and take it out and put it on the bottom of the baking mold. Bake in a preheated oven at 200°C for 15 minutes.

The batter after sifting is very fine, pour the remaining whipped cream into it and mix well.

Pour the batter into the tin with the baked crust and tap a few times to eliminate bubbles.

Fill a baking tray with half the height of water and place in the oven and preheat to 210 degrees C. After preheating, place the baking tin on a baking tray and bake for 40 minutes. (If you use a separate baking mold, the outer layer of the bottom of the baking mold needs to be covered with 2 layers of aluminum foil).

Once completely cooled, refrigerate for a few hours before serving. It can also be frozen on ice, and the delicious taste is better than ice cream.

That's right, you don't need to bake, you don't even need to bake the cake slices, Hami Hatton baker teaches everyone to make delicious strawberry frozen cheesecake without the oven, isn't it wonderful, applause is in**, saving a lot of time and energy, but the deliciousness is not reduced. Strawberry jam is sold in many malls, and the strawberry jam used here in Hamilton is made by himself. If using fresh fruit, be careful to reduce the amount of other liquids.

Yogurt and strawberry jam are both sweet, so less sugar is added, and if you use fresh fruit and whipping cream, pay attention to increasing the amount of sugar.

Well, the recipe comes to 8 square molds Biscuit base: 100 grams of graham crackers, 40 grams of butter Cake body: 250 grams of cream cheese, 20 grams of rum, 200 grams of yogurt, 150 grams of milk, 10 grams of gelatin slices, 4 tablespoons of strawberry jam, 25 grams of caster sugar.

1.Soak the gelatin in cold water and set aside.

2.The graham biscuits are pressed into powder and crushed, the butter melts and pours into the biscuit crumbles, mixes well and spreads the bottom of the mold, compacts, and refrigerates for later use.

3.Cream cheese is steamed until soft, whipped smooth, and stirred with rum and yogurt.

4.Add the strawberry jam and caster sugar and stir well.

5.Once the milk is heated, add the gelatin slices that have been soaked and squeezed out of the water, melt them completely and add them to the cheese paste.

6.Pour into molds and refrigerate for 6 hours+.

Cream cheese is left at room temperature in advance to soften, and if you don't have time, you can also put a small basin of cream cheese in a hot water pot while heating it on low heat and stirring to soften.

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

<> "Japanese Style Cheesecake.

Ingredients] (6 inches).

Cake body: 50g cream cheese, 75g low-gluten flour, 3 eggs, 50g caster sugar

Milk 75g Corn oil 20g

A few drops of lemon juice.

Cheese filling: cream cheese 120g, sugar room xiang powder 18g, whipping cream 60g

Method] cake body.

1. Whip the cream cheese in hot water to smooth it, add milk in batches and beat evenly.

2. Add egg yolk and corn oil and stir well, sieve in low-gluten flour and stir until there is no dry powder.

3. Add a few drops of lemon juice to the egg white, add the fine and beat sugar in three times and beat until there is a big hook.

4. Take one-third of the meringue into the egg yolk paste, cut and mix evenly, and pour back the remaining meringue and mix evenly.

5. Pour into the mold, put it in the middle and lower layers of the preheated oven, bake the upper and lower tubes at 150 degrees for 50 minutes, and put it upside down to cool and demold after baking.

Cheese filling. 1. Whip the cream cheese in hot water to smooth it, then add powdered sugar and beat it smooth.

2. Whip the whipping cream until thick, add the cream cheese and stir well.

Cheesecake. 1. Cut the cake into 4 pieces, cut each piece horizontally in the middle, and do not cut it.

2. Squeeze in the cheese filling, smear a layer of cheese on the side, dip it in milk powder, and sieve a layer of milk powder on the surface.

Material. Ingredients: 110g cream cheese, 609 milk, 50g yogurt, 35g cake flour, 35g sugar, 2 eggs, 3g corn starch, 3 drops of white vinegar;

Trimmings: Cheesecake.

Cheese 110Milk 60Sugar 15Mix and stir and put on hot water to divide the cheese. Melt the sugar and stir to combine.

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Take it out. Sift in the low flour and cornstarch while hot. Stir into a very sticky batter. Add the egg yolks and continue to stir. Stir well and add an egg yolk.

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This time. The batter is already cold. Add the yogurt. Continue stirring.

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After stirring well. Screening. So as not to affect the taste of gnocchi.

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Refrigerate the batter, which is already completely fine, for 2o minutes. When refrigerated, let's make the egg white paste. Add 3 drops of white vinegar to the egg whites.

Whisk the eggs with a whisk. When there is a large and coarse foam, add one-third of the remaining 20 grams of sugar and continue to stir. Hit a finer foam in the addition of a third.

When the surface of the egg white is textured, add one-third. When the texture is clear. Close to dry foaming.

But not when it's dry foaming. That is, when you lift the whisk. Egg whites will have sharp corners.

The sharp head is curved. That's pretty much it.

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Remove the refrigerated batter. Add one-third of the egg white paste to the egg yolk paste and mix well. Remember to stir it up. Don't draw circles. Stir and chop the way to mix. Pour the batter into the remaining protein batter bowl. Continue to stir and mix well.

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Use oiled paper to cut out a pad paper the same size as the bottom of the mold. Pads in the mold. If it's non-sticking.

There is no need to apply butter to the inner wall. Pour the batter into a 6-inch mold. Hold the mold in your hand and gently shake it on the table a few times.

Pop the bubbles inside. If there are still bubbles on the surface, you can use a toothpick to pick up the bubbles. Then put the mold into a baking sheet.

Add only cold water (remember cold water) to a baking tray and place it in a preheated oven. Bake at 110 degrees for 70 minutes.

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After baking. Allow to cool. After the hand temperature is reached, the mold can be removed.

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Tips: Cheesecake should be refrigerated before eating. It's delicious.

Material.

500g of cheese, 225g of unsalted cream, 250ml of pure milk, 75g of corn flour, 75g of cake flour, 250g of sugar, 5g of tartar, 8 eggs, appropriate amount of pectin.

Method

First, mix an appropriate amount of low-gluten flour and salad oil in a ratio of 2:1 and brush it in the mold, then spread white paper and set aside.

Mix the cheese, unsalted cream and plain milk together and heat in water until dissolved.

Add the corn flour and cake flour and stir until there are no flour grains.

Add the egg yolks and stir well to make a cheese batter for later use.

Mix the egg whites with sugar and tartar powder, mix slowly and then quickly, and start to double the original size to make a meringue.

Mix the meringue with the cheese batter in batches to make a cake batter.

Pour the batter into the mold that has been processed, eight minutes full, drain into the baking tray, add a little water to the baking tray, put it in the oven, and bake it up and down at a temperature of 160 for about 70 minutes.

After the demolding is done, pectin is applied to the surface.

Ingredients: 125 grams of cream cheese, 2 eggs (try to choose large eggs), 50 grams of whipping cream, 75 grams of yogurt, 33 grams of cake flour, 50 grams of caster sugar.

Baking: Water bath, lower oven, 160 degrees above and below, 1 hour to 70 minutes.

Production process: 1. You can use a solid bottom mold or a live bottom mold to make this cake. If it is a live bottom mold, you can take out the live bottom and wrap it in tin foil to facilitate the whole cake to be molded. If it is a solid bottom mold, you can put a suitable size of oil paper or tin foil on the bottom.

2. Spread a layer of softened butter on the walls of the cake mold.

3. After the cream cheese, whipping cream and yogurt are taken out of the refrigerator, they are directly weighed and put into the cooking cup of the food processor, and beaten with the food processor until they are smooth and particle-free. (To make this, you can also leave the cream cheese at room temperature until soft, then add the whipping cream and yogurt and whisk with a whisk until smooth.) However, it takes a long time, and it will take a longer time to refrigerate after that).

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

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

6. Sift the cake flour into the cheese paste and mix well with a rubber spatula.