How do you make your own cheesecake at home, the kind you want to bake?

Ingredients: cake flour, cheese, sugar, eggs, yogurt, lemon, flavored liquor, cream. Method 1: Soften the cream cheese through water; 2. After the cheese is softened, stir until smooth, then add an appropriate amount of sugar and stir well; 3. Break the eggs, separate the egg yolks with an egg yolk separator, separate the egg whites and egg yolks, set aside, add the egg yolks in 2 times in the whipped cream cheese, stir well; 4. Add two cups of yogurt at one time and stir well together; 5. Slice the lemon, add a few drops of lemon juice and flavored wine and stir well.

1.Add egg yolks, caster sugar, cornstarch and milk to the pan and stir well.

2.Turn on low heat, add the cheese slices, stir while heating, cook until the milk paste is thick, pour it into a bowl and smooth it, and put it in the refrigerator for more than 3 hours until it solidifies.

3.Take out the cut pieces and put them on a baking tray lined with oiled paper, brush with a layer of whole egg wash, and bake in the preheated oven at 238 degrees for about 15 minutes, and the surface can be colored. This is charred on the outside and tender on the inside, creamy, and tender and delicious.

Add eggs, milk, whipping cream, yogurt and cornstarch to the cream cheese and bake at 160 degrees for 30 minutes.

To 125 grams of cream cheese through the bag by hand push the appropriate amount, do not touch with hands, do not touch with knives, spoons and other tools. Wrap the cream cheese in plastic wrap and microwave to soften for one minute.

2. Hold the whisk vertically in your hand, stir vigorously against the edge of the basin, and stir while adding 3 egg yolks until all the egg yolks are added. Then add 50g of milk or water and stir well.

3. Add 30g of melted butter to the yellow cheese paste and stir well as you go. The butter just melts, the temperature is not high, and the outside of the hand is not hot, and if it is too hot, the egg yolk will be scalded to form a grainy feeling.

4. Sift in 30 grams of low-gluten flour, use a whisk to make a zigzag shape, and mix the flour well. 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.

5. 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.

Finally, when the lines appear, switch to low speed and stir. Scooping up the meringue with the head of the whisk will hang on it, and the length is about three to four fingers. The shorter the meringue you leave, the more whipped it is. Excessive egg whites are prone to cracking.

6. 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.

7. 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.

8. 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 again, and the cake noodles will be flushed, and after cooling, put it in the box and refrigerator to refrigerate it for better taste.

Ingredients: 250 grams of cream cheese, 150 ml of milk, 80 grams of sugar, 3 eggs, 20 grams of cornstarch, 2 tablespoons of cake flour, 60 grams of raisins, half a lemon zest, 130 ml of animal whipping cream, 5 ml of lemon juice.

Method 1Egg whites and yolks separated. Beat the three egg yolks, add 50ml of milk, and add the cornstarch.

2.Stir well, you need to stir until the cornstarch is completely dissolved, and the eggs and milk in the particle-free state are ready for use at night.

3.Mix 100ml of milk with 20g of sugar, put it in a container that can be heated at high temperature, bring it to a boil over low heat, and turn off the heat.

4.Immediately pour in the custard, stir well, then turn on low heat and continue to cook until the egg yolk paste is thick, cool off the fire and set aside, this step I feel a little slower from the fire, it looks a little dry, so add a little more milk and stir well.

5.After the cream cheese is softened at room temperature, beat it with a whisk until smooth, add the cooled egg yolk paste, then add 130ml of whipped cream and half a lemon zest and stir well.

6.Sift in the flour and stir well.

7.Pour in the raisins and mix well into a cheese paste.

8.Start whisking the egg whites, add lemon juice to the egg whites, beat the egg whites until coarse bubbles, add sugar and beat them in three times until they are wet and foamy.

9.Pour 1 3 meringue into the cheese paste and mix well with a rubber knife from the bottom up (do not stir in circles to avoid egg whites defoaming). Pour all the rest of the meringue into the cheese paste and continue to mix well with a rubber knife.

10.Pour the cake batter into the mold and smooth it out. Hold it up and shake it twice on the stove to shake out the large bubbles inside.

Fill the baking tray with water, then wrap the bottom of the cake tin with tin foil, put it in the water-filled baking tray, and then put it in the preheated oven, middle and lower, 150 degrees, and bake for about 2 hours.

11.Remove from the oven immediately after baking, cool and remove from the mold, brush the surface with some lemon and orange juice (this step can be omitted) and refrigerate overnight before serving.

Ingredients: 150g of cream cheese, 70g of granulated sugar, 2 tablespoons of corn flour, 110ml of whipping cream, 110ml of yogurt, 2 eggs, a little vanilla powder, 2 pieces of tin foil, fixed cake mold, 2 pieces of tin foil, base: digestive biscuits, 50g of unsalted butter

Method: 1. Wrap two layers of tin foil at the bottom of the mold.

2. Heat the unsalted butter in the microwave for about 1 and a half minutes (melt); Put the graham crackers in a zip-lock bag and crush them with a rolling pin (the finer the better), then put the melted butter into the zipper bag and mix well, pour into the mold and flatten with the back of a spoon.

3. After wrapping the cream cheese in plastic wrap, put it in the microwave oven and heat it over low heat for 4 to 5 minutes (usually 4 minutes is fine).

Place in a basin and stir slowly with a whisk. Add granulated sugar in one go, and mix well (be sure to mix well, you can find that the cheese has become yellow from the original creamy white, and bright, be sure to mix until you can't see the sugar grains, especially pay attention to the four walls of the basin);

4. Add in order: yogurt, eggs, corn flour, vanilla powder, whipping cream. Note that each addition should be carefully stirred before adding the other. Since the batter is thin, stirring is easy, just be careful to stir a little longer when adding corn flour.

5. Filter the batter (there will be small particles) and pour it into the mold; Bake in a baking tray 1 cm deep and bake at 200 degrees for 30 minutes, then reduce the temperature to 160 degrees and continue to bake for 30 minutes. (I baked it with cold water, and it turned out to be nearly 50 minutes at each temperature).

6. Bake until the surface is golden brown, take it out and cool; Then place in the refrigerator to refrigerate. I usually eat it refrigerated for 3 hours, but I took it out the next morning and enjoyed it.

Isn't it easy? Because there is yogurt in the cake, there is a little sour taste in it, which is very refreshing, and this steaming and baking method makes the cake moist and smooth, you really want to try it!

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

A few precautions for making cheesecake.

Stir at medium speed until the material is uniform and smooth, if you use high speed or stir too much, it may cause defects and cracks;

Cheesecakes are generally baked at low temperatures, 150-160 degrees. When baking, pour a glass of water into the baking pan, lower the layer, and place the cake mold on the grill and rest on the top of the baking sheet;

Do not turn on the oven for the first 30 minutes of baking, as this may cause the cake to retract or crack;

Unless otherwise specified, do not take out the cheesecake after baking, leave the oven door ajar and leave in the oven for about 1 hour;

Do not shake the cheesecake when baking or when it cools to avoid collapsing;

The cheesecake will shrink a little after baking, if the retraction is very strong, it may be that the temperature is too high when baking;

When the cheesecake is baked, it is almost solidified in the middle, and if you shake it gently, it will tremble a little, so it should be thoroughly cooled before eating, and it is best to leave it in the refrigerator for more than 8 hours or overnight.

Precautions for baking in a rice cooker:

Cover the lid, press the "cook" button of the rice cooker, about 5 minutes or so to jump to keep warm, press again to cook rice, a few minutes later and jump again, at this time you can smell a fragrance of cake, open the lid, the surface is light yellow, a little taller than the original, poke it with chopsticks, if you can poke it in, and the chopsticks do not stick to the egg milk, it means that it is okay. Take out the pan and flip it, and the cake can be brought down, and the bottom of the shed should be a little dark yellow.

Heat it over water, and stir the cream cheese, whipping cream, and milk together to become particle-free (I believe that it cannot be mixed into particle-free without heating). Separate the egg whites from the yolks, add the yolks to a blender and mix well. Sift in the flour and mix well.

Add sugar to the egg whites and beat them with a whisk until they are close to hard foam, that is, after lifting the whisk, they can have a small angle. Add the beaten egg whites to the cheese paste and mix well by cutting them up and down. Line a piece of grease paper under the cake mold and spread a layer of butter around it.

Pour the cheese paste into the mold, place on a baking tray and add about 2 cm of water to the baking sheet. Oven 140 degrees, lower level, 80 minutes. Move to the middle layer and continue to paint for 5 minutes.

After cooling, put it in the refrigerator for a while to remove from the mold and eat. When demolding, use a hot towel to cover the perimeter of the mold for a while, or use a hair dryer to blow for a while, so that the cake will not stick to the mold.

First of all, you need to prepare the ingredients, 120 grams of blueberries and 40 grams of caster sugar. 120 grams of Oreo biscuits, 45 grams of butter, 150 grams of mascarpone cheese, 120 grams of thick yogurt, 120 grams of whipping cream, 54 grams of caster sugar, 12 grams of lemon juice, 9 grams of rum, 9 grams of gelatin slices, and some candied blueberries. After the cheese is heated and melted in warm water, add 54 grams of caster sugar.

Stir in the lemon juice, rum and then yogurt. The whipping cream is beaten with an electric whisk until 6 dispenses, and it is in a textured state. Add the beaten whipping cream to the cheese paste and mix well with a spatula.

Heat a small amount of the cheese paste in the microwave for 30 seconds until it is lukewarm, then add cold water to soak the soft gelatin slices and stir until completely melted. Pour back most of the cheese paste and stir well, and the cheese paste is ready. Pour half of the cheese paste into the cookie crumble mold and arrange evenly with the candied blueberries.

Delicious cheese and blueberry cake finish

Prepare the egg whites and egg yolks to separate, add the egg whites to lemon juice, caster sugar, cream cheese, add milk to melt in water, then add melted butter, egg yolks, cake flour and cornstarch and stir well, then pour the egg whites and stir well, preheat the oven and bake.