How to make your own cheesecake at home, how to make cheesecake at home?

1. You can choose a mold with a solid bottom or a mold with a live bottom, depending on your convenience. It is best to cut a round piece of oiled paper and pad it underneath to make it easier to remove the mold. Grease the walls with butter.

2. The oval mold should also be coated with butter, and the bottom and all sides should be smeared. Just apply it as you would wax the floor.

3. Squeeze out the appropriate amount of cream cheese by hand through the bag, do not touch it with your hands, and do not touch it with knives, spoons and other tools.

4. By the way, squeeze out the air in the bag, clamp it with a sealed clip, and put it in the refrigerator compartment for storage. Don't freeze, frozen cream cheese is like tofu dregs, it's not okay to make cheesecake, it's okay to make bread.

5. Wrap the cream cheese in plastic wrap, put it in the microwave to freeze it, and soften it for one minute.

6. Hold the whisk vertically in your hand, tightly adhere to the edge of the basin and stir vigorously, stirring while adding egg yolks until all egg yolks are added. Then add milk or water and stir well.

7. Add melted butter to the egg yolk cheese paste and stir well as you go.

8. Sift in the low-gluten flour, use a whisk, yes, a whisk, and vigorously draw a zigzag shape to mix the flour. Remember to rotate the basin 90° in the middle, don't keep paddling in one direction, and if you don't have tendons, you must paddle hard. The churned egg yolk cheese paste is delicate and shiny, with no fine cheese particles and flour particles.

9. Add a few drops of white vinegar or lemon juice to the egg white, add caster sugar in three times and beat with an electric whisk. The head of the whisk must be hit to the bottom of the basin to make a clicking sound. The first time add 1 3 when coarse bubbles appear, the second time add 1 3 when fine bubbles appear, and finally add 1 3 when the foam is fine.

10. After the final texture appears, change to low speed and stir (to prevent the egg whites from being over-whipped, and at the same time make the meringue more delicate). Scoop up the meringue with the head of the whisk and hang it on it, about three to four fingers long (when scooping the meringue, turn off the whisk, and the whisk head makes two circles inside the meringue and gently lifts it). The shorter the meringue you leave, the more whipped it is.

Excessive egg whites are prone to cracking.

11. Add the beaten meringue to the egg yolk cheese paste in three times, and mix the cake batter lightly and quickly with the method of stirring.

12. Put the cake batter into the mold, shake off the large bubbles, and heat the water in the baking tray to pass half of the cake mold. Preheat the oven to 150 degrees for 60 minutes. After the surface of the cake is colored, it should be covered with tin foil to prevent excessive coloring.

If the amount of cake batter is too much, you can divide it out with a small mold, otherwise it is easy to split into a mushroom shape from the side.

13. Five minutes after the cake is baked, the cake body will naturally retract and break away from the mold. Hold the cake with your hands and remove the cake tin. Flip a plate at the bottom of the cake, flip it one more time, and the cake surface rushes on! After cooling, put it in the box and refrigerate it to refrigerate for better taste!

14. Regarding the live bottom mold, you can choose this method to do a water bath, and it is recommended to wrap two to three layers if you wrap tin foil. Therefore, it is still very convenient to buy a ** inexpensive deep pie plate or a seven-inch fixed bottom cake mold for a water bath.

The recipe of 6-inch cheesecake is shared with everyone.

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Things you'll need: cake flour, cream cheese, sugar, eggs, yogurt, lemon, flavored wine, cream.

The steps are a bit much.

1.First, soften the cream cheese through water.

2.Once the cheese is softened, stir until smooth, then add an appropriate amount of sugar and stir well.

3.Break the eggs, use the yolk separator to separate the yolk, separate the egg whites from the yolks, set aside, add the egg yolks in 2 portions to the well-mixed cream cheese and stir well.

4.Add two cups of yogurt at once and stir together to combine.

5.Slice the lemon, add a few drops of lemon juice and flavored wine and stir well.

6.Pour the whipped cream into a bowl and beat to 5-6 portions.

7.Add the whipped cream to the cream cheese and stir well with a rubber spatula.

8.Add the cake flour to the cream cheese, stir well with a manual whisk and set aside.

9.In another clean bowl, add the egg whites to the sugar in 3 portions and beat until they are wet and dry.

10.After the egg whites are beaten, take a small amount of egg whites and add them to the cheese paste, stir well with a rubber spatula, and then pour the cheese paste into most of the remaining egg whites (if the egg whites are not beaten for a few seconds, they will become unsmooth, and before mixing with other ingredients, they should be whipped a few times to become smooth, and mix immediately), mix well with a rubber spatula.

11.Butter the inside of the cake mold and pour the finished cheese paste into the mold and shake the mold a few times.

12.Put the mold in a baking tray filled with water to bake, this is the so-called water baking, but I don't like to put the mold directly into the water, and it is too troublesome to wrap tin foil, I generally put the baking tray and the baking net on the same layer, the baking net is on the baking tray, inject 1-2cm high water into the baking tray, and then put the mold on the baking net, which can not only achieve water baking, but also avoid the problem of direct contact with water in the mold.

13.Set the oven temperature to 160 degrees and bake for 1 hour on the lower and middle levels. After 1 hour, when the surface of the cake is lighter, adjust the temperature to 180 degrees Celsius and take it out when the cake is beautiful in color. Let cool at room temperature and refrigerate for 3-5 hours before serving.

Ingredients: Cream cheese 350g

4 eggs (3 whole eggs, 1 yolk).

100g sugar

Whipping cream 200g

Cornstarch 10g

Cake mould 6 inches.

Preparation of Basque cheesecake (6 inches).

Using a soft spatula to stir the softened cream cheese and sugar together.

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Be sure to wait for the cream cheese to soften, this step is critical and must be done carefully.

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Whisk together 3 whole eggs and 1 egg yolk.

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Divide the egg mixture into 3 times and pour it into the whipped cream cheese one after the other.

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Be sure to mix well and re-add after each addition to avoid a lot of lumps.

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Sift in the cornstarch and stir well.

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Add the whipping cream, which can be poured in at once and stir well.

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Sift the whole cake liquid to make the cake liquid more delicate and smooth.

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Fold it in half to form a second triangle.

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Fold in half again to form the third triangle.

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Fold the corners in half and align them with the center of the 6-inch cake mold, remembering the position of the edge of the mold.

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Take the edge of the mold as the fold point, fold it in half, and cut off the excess paper along the corner.

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Open a fold and cut along the middle longitudinal crease until the transverse crease.

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When opened, it naturally forms a round mold to match the baking paper.

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The cut baking paper is spread into the cake mold, which can be described as a perfect fit.

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Pour in the cake mixture and shake it gently a few times to eliminate the bubbles in the cake.

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Preheat the oven up and down to 230 degrees, put the mold on the middle layer, and bake for 20-25 minutes (the temperature control is different for different oven brands, please adjust it appropriately according to your own oven).

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The surface color will be relatively dark, which is a normal phenomenon, and this is the style you want, so you don't have to worry about it at all!

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It is normal to wait a little 5 minutes after baking and then remove the cake from the oven, and it will fall back a little after cooling for an hour.

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After cooling completely, put it in the refrigerator for 5-6 hours and enjoy.

Convenient. Preparation:

1. Make the cheese soft at room temperature;

2. Put 6 tablespoons of water in a heat-resistant container, sieve into gelatin and soak;

3. Put the butter in a heatproof container and heat it in the microwave for 30 seconds to melt.

Step 1: 1. Put the biscuits in a plastic bag and crush them with a rolling pin and move them to a container;

2. Add the melted butter and stir well with a small spatula.

3. Fill the bottom of the model and put it in the refrigerator to freeze.

Step 2: 1. Cover the container soaked in gelatin with plastic wrap and microwave for 30 seconds;

2. Put the cheese in the container, stir it with a whother until it is white paste, add granulated sugar, and stir thoroughly;

3. Add egg yolks, yogurt and lemon juice in order and stir well.

Step 3: 1. Put the whipped cream into a container and beat it to a 6-point level with a frother (the degree that the cream sticks down when scooped with a frother);

2. Add it little by little to the cream cheese and mix slowly with a small spatula.

Step 4: Add the melted gelatin and stir with a spatula until it is viscous;

Finally: remove the model from the freezer, pour in the ingredients, and put it in the freezer for more than an hour until it is formed.

Delicious chocolate cheesecake. It is a cake made mainly of chocolate chip cookies, cream cheese, eggs, etc., and is one of the common desserts. The production process will be demonstrated step by step, and at the end of the section, a detailed ingredient list will be attached for reference!