Preparation of cheesecake without oven

In the case of heavy cheese, there is no need for an oven or a rice cooker.

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.

1. Ingredients: 200 grams of cream cheese, 70 grams of caster sugar, 3 eggs, 115ml of light cream, 5 grams of low-gluten flour;

g softened cream cheese, put it in a basin, add 70g of granulated sugar and stir well, stir until smooth and free of granularity (you can add or subtract sugar in an appropriate amount according to your taste);

3. Take a fresh egg first, as long as the egg yolk, add it to the cream cheese and stir it quickly, be sure to beat until the egg yolk and cheese are fully integrated!

4. The purpose of adding this egg yolk alone is to soften it, make the cheese more rocky and easy to integrate, and produce silk pants and jujube filial piety, and there is no vanilla extract lemon juice added to this recipe to remove the fishy smell, so the material must be fresh and very important!

5. After the egg yolk and cream cheese are well beaten and combined, take two eggs and beat evenly.

6. Mix the egg mixture well, pour it into the cheese three times, and each pour must be completely whipped and fully integrated before adding the second time.

7. The cheesecake made in this way is fragrant and creamy, and the tissue is evenly distributed. In addition, there is no delamination.

8. Then pour 115ml of whipping cream into the cheese custard, and beat until completely integrated. Finally, sift in 5g of cake flour and mix well.

9. Take the oil paper and spread it in the mold, and pour the evenly stirred cheese paste into the 6-inch mold covered with oil paper. Preheat the oven to 220 degrees and bake for 20 to 25 minutes.

10. After baking, you will find that the surface of the cake is full of caramel color, which is one of the highlights of Basque cheesecake! It looks burnt, but the flavor is actually more unique!

11. After baking, you don't need to demold, just put it in the refrigerator overnight, which is to make the internal structure of the cake more delicate and tight.

12. After refrigeration, peel off the oil paper, and an amber caramel-colored cheesecake will come out!

<><Oreo cheesecake

Ingredients: 100 grams of crushed Oreos, 50 grams of butter, 250 grams of cream cheese, 50 grams of condensed milk, 40 grams of milk, 200 grams of whipping cream, 10 grams of gelatin slices.

Method: 1. Melt the butter insulation book, pour it into the Oreo biscuit crumbles, stir well, pour into the mold and freeze for 15 minutes.

2. Soak the gelatin slices in cold water until soft, put them in hot milk and melt them, and beat the whipping cream until it is thick and similar to the texture of yogurt.

3. Add condensed milk to the cream cheese, stir with hot water until smooth, pour in the milk gelatin liquid, whipping cream and biscuit crumbles, stir well, pour into the mold, refrigerate for more than 4 hours, demold, and sprinkle a layer of biscuit crumbles on the surface.

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: Hello, cheesecake making also requires an oven:

1.Prepare two clean, water-free and oil-free containers and divide the eggs; Put the cream cheese, unsalted butter, light cream and pure milk from ingredient A into a large bowl and heat over low heat; When the cheese and butter are soft, use a manual whisk to draw circles against the bottom of the bowl to melt and mix quickly.

2.Remove the large bowl from the hot water, add the egg yolks in ingredient B to the cream cheese one by one and stir quickly;

Mix the pure milk and cornstarch of material C, whisk with a manual whisk until there are no particles, pour into the cream cheese paste, and stir well; Beat the egg whites, beat the egg whites in the D ingredient with an electric whisk, and add a few drops of white vinegar and 1 3 caster sugar when beating to coarse bubbles; Continue to beat with a whisk until the bubble is fine, add 1 3 caster sugar for the second time; Continue to beat with an electric whisk until it is delicate, add the last 1 3 caster sugar and corn starch, and then beat until the big hook is able to pull out a long section;

3.Add the meringue to the cheese paste in two or three times, stir and mix well, pour into the mold and smooth the surface; Once the oven is preheated, pour the remaining water into a dish and place it in the bottom of the pan. Place a grill on top of the baking tray and cheesecake on the grill;

4.Bake at 180 degrees for 10 minutes, then cover with tin paper and bake at 150 degrees for 60 minutes; After baking, let it sit in the oven for half an hour before taking it out of the oven, remove the film, put it in the refrigerator and then cut it into pieces and enjoy.

Anchor cheese 180g, caster sugar 50g, whipping cream 150g, butter 40g, Oreo biscuits, 3 bags of milk, 100g, gelatin powder 20g

1.Let's take a group photo of the materials.

2.First of all, heat the butter first, and when it melts, I pour the Oreo into it and mix it well. As for how Oreo crushes the oak, I use a hammer.

3.After stirring, pour in the six-inch live egg mold, the live mold is used to facilitate the cake to be taken out after it is done, it is beautiful and convenient, and the students who have not bought it should buy it quickly. Very practical.

4.Gelatin powder must be dissolved with cold water first, the ratio of powder to water is, powder 1 gram: water 5 grams, is 1:

The ratio of 5, this ratio will not change, less water can not melt, more thin. Then stir well, otherwise the later solidification is afraid that it will not be successful. When the gelatin powder is melted, pour the milk into it and mix with it, stir it well, and set aside.

There is another way, that is, gelatin powder is mixed directly with milk, and it can also be melted, but it is not recommended for novice students, because it is not well mastered, it is easy to clump, so it is better to honestly melt it with cold water first, and then add Niu Zhen Hu milk to mix. ）

5.The cheese softens it through water, and I make it this way, it's very quick and easy, and the softened cheese doesn't stick to the bag, so it's easy to take it out.

6.Use a whisk on low gear to slip the cheese, preferably until smooth, no particles, don't doubt it, just beat the cheese! Not cream! Watch!!

7.After beating the cheese, pour in the white sugar and stir well, and then pour the whipping cream into it three times, stir well, why divide it three times? Because in order to make them better blended together, think about it yourself, which is more delicate, the fusion degree of three stirring, or the fusion degree of one-time stirring?

8.After the cream and cheeseburger are evenly distributed, pour the gelatin powder that has melted before into it in three times, stir well, don't ask why, this is the experience!

9.Finally, take out the Oreo cake base from the refrigerator and pour in all the cake batter you just stirred. Be careful, maybe because I'm moving too much, and the cake batter is bubbling on the top, be sure to pop it, don't ask why!

10.I put it in the refrigerator at half past nine in the evening, and took it out early the next morning, and it was very perfect solidification! (Here is applause.)

11.Perfect Oreo cheesecake! Don't forget to do it

Gelatin powder must first melt it with cold water and stir it well, otherwise the subsequent solidification is afraid that it will not be successful. There is also a mold to say, it is best to use a six-inch live egg mold, the use of a live mold is to facilitate the cake to be taken out after it is done, it is beautiful and convenient, and the students who have not bought it should buy it quickly. Very practical.