The cheesecake can t be formed, why does the cheesecake crack

Cold procedure. 1.Slice the cheese strips, then put the cheese into the electric whisk and stir until soft, stirring for about half an hour to an hour;

2.Add chocolate powder, coffee wine, and mousse one at a time (note: it must be one at a time, so that it can be well mixed);

3.Pour it into a cake tin and freeze it in the refrigerator;

4.After freezing for about four to five hours, you can take out the decoration, and you can put your favorite fruits, biscuits, and chocolates at will;

5.The delicious cheesecake is freshly baked!

If it doesn't work, do it instead.

Hot procedure. 1.Slice the cheese strips, then put the cheese into the electric whisk and stir until soft, stirring for about half an hour to an hour;

2.Add chocolate powder, coffee wine, and mousse one at a time (note: it must be one at a time, so that it can be well mixed);

3.Spread a layer of tin foil under the baking mold, and the tin foil on the outside of the baking mold has the effect of water insulation to prevent the bottom of the cake from being messed up by water vapor at the end;

4.Pour the cheese paste into the cake tin, trim it with digestive cake crumbs, put it in the oven and bake it for half an hour, then take it out to cool down;

5.Wait until it has cooled completely, put it in the refrigerator and continue to cool for 4 to 5 hours;

6.Finally, the garnish is removed, and the delicious cheesecake is freshly baked.

Non-baking recipes.

Materials. 1. Whole wheat flour biscuits: 100 grams;

2. Unsalted butter: 45g;

3. Powdered gelatin: 10 grams;

4. Cream cheese: 200 grams;

5. Refined sugar: 80 grams;

6. Egg yolk: 1 pcs.

Cheesecake partial ** (17 photos).

7. Yogurt: 100 grams;

8. Lemon juice: 2 tbsp;

9. Fresh cream: 200ml;

9: A round model with a diameter of 18 cm.

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.

1 The cheese paste is too thin 2 The gelatin slices are not placed.

Cause of cracking:

1. The ratio of sugar, eggs, and dairy products may be problematic, biased, and relatively dry;

2. If the temperature is high when baking light cheesecake, the gas in the cake may not be able to be discharged quickly and normally through the cake skin, resulting in cracks forming through the cake skin;

3. The oven temperature is too high, the baking time is too long, and the moisture is not enough, which may lead to cracking.

Solution: 1. Check your oven. The most suitable temperature for cheesecake is between 300-325°F, with or without a water bath.

2. Avoid over-stirring the cake batter. Excessive whipping will push a lot of air into the cake batter, which will cause the cake to expand, then collapse, shrink, crack during the baking process, and will not help the taste of the cake. When mixing the cake batter, just stir until the ingredients are smooth and even, and do not foam and fluffy.

3. The four walls of the cake baking mold should be greased. After greasing, the baking mold allows the cake to naturally separate from the four walls when it cools and shrinks, and will not stick to it and cause cracks to tear out. If the base of the pre-baked cake is larger than the bottom of the baking tin, after adding it, grease the top part of the cake base and then fill it with batter.

Finally, before the cake is cooled and taken off the plate, you should also pay attention to the circle along the still hot cake with a knife to separate the cake from the baking mold, so as to avoid cooling and shrinking and tearing the cake.

4. Be sure not to turn off the heat after it is completely baked. When you bake the mold, you can take it out when you tap the mold with your hand and the outer ring of the cake solidifies, and the surface of the inner ring will shake. The residual heat in the cake base will do the rest.

5. Cool down slowly. Once the cake is baked to the right extent, you can turn off the heat, leave a slit in the oven door, and let the cake cool slowly in the oven. After taking it out, put it on the cool rack, or you can use a relatively large container to cover the cake to let the cake continue to cool in a warm and humid environment.

Because there is a large amount of egg white in the cake, when the temperature is too high, it will quickly expand to the point that the surface cracks, so the best solution is:

1. Reduce the temperature and extend the baking time, preferably at a low temperature of 150 degrees for 1 hour.

2. The baking tray of the water bath should be deep, and the water in it should be at least 3cm high, otherwise the water is too shallow, and the deep temperature speed will become faster.

3. When baking for 30 minutes, add cold water once.

It is said that this will control the temperature and prevent cracking.

There can be several reasons why baked cakes can crack:

1. The batter may be too much, and you can add less batter on the basis of the last time.

2. It is related to the beating of egg whites, the cutting and mixing of cake batter and the temperature of the oven, such as some of the egg whites are enough, some are not enough, and the beating is uneven, etc., which requires a lot of stirring.

3. Due to the small space of the small household oven, the cake is getting closer and closer to the heating tube after expansion, which will cause the surface of the cake to crack or even burn, but the inside is not baked.

In short, if you want to make a cake without cracking, you need to bake it many times, and only by constantly adjusting the temperature and time of each baking, and using low temperature to bake for as long as possible, will you effectively avoid cake cracking.

Sweet potato (yam) 1 mozzarella to taste butter 1 small piece.

1. Wash the sweet potato, cut it in half, and put it in the microwave on high heat for 6 minutes. (The specific time is according to your own microwave oven, or you can put it in a steamer to steam).

2. Dig out the steamed sweet potatoes and don't throw away the shells.

3. Put a small piece of butter in the minced potatoes and mix well.

4. Shred the mozzorie cheese and set aside.

5. Pour the mashed potatoes mixed with butter back into the sweet potato shells.

6. Sprinkle with mozzarella cheese.

7. Put it in the oven, medium layer, 8-10 minutes, it's OK.

Potatoes, green beans, corn, ham, milk, black pepper, butter.

Method 1: Blanch the green beans and corn until they are broken, let the butter melt through the water, and cut the cheese into shreds for later use;

2. Peel and cut the potatoes into pieces, and steam them in a steamer;

3. Roll the steamed potatoes into mashed potatoes in a large bowl;

4. Add butter, salt, black pepper, corn, green beans and a small amount of milk to the mashed potatoes, mix well and put them in a baking bowl;

5. Sprinkle a layer of mozzarella cheese and a layer of diced ham on the surface;

6. Preheat the oven to 200 degrees, put it on a middle baking net, and bake for 15 minutes.

Ingredients: Yam 150g, sweet potato 300g, cheese 150g, butter 50g, egg, 1 sugar, appropriate amount.

Method 1Sweet potatoes and yams are steamed and mashed into a mixed puree, which does not affect the lumps, but they are broken as much as possible for the sake of taste.

2.Whisk the cheese butter in the mashed yam sweet potato. The butter melts away from water, making it easy to mix and stir.

4.After mixing the mash thoroughly, put it in the baked mold and apply the egg yolk liquid to the surface to brighten the color. Finally, put the mold in the oven and bake for 20 minutes. When it turns brown, it can be baked.

1.Choose a sweet potato in the shape of a round dot. Wash and wrap the wet kitchen paper and microwave it with water on high for 5 minutes.

2.Take it out and cut it in half vertically, scoop out the sweet potato pulp with a spoon and put it in a bowl and press it into a puree. Be careful not to break the skin here, and it is best to leave about two millimeters of sweet potato pulp.

3.Place the chopped cheese cubes and butter cubes in a bowl in equal proportions. I like to put more in the heavy taste. Add sugar and milk and mix well. ）

4.Put the mixed sweet potato batter back into the sweet potato skin and fill it with porcelain. Sprinkle some more grated cheese on top.

5.Put it in the microwave, bake it for 10 minutes with the grill function, brush the top with a layer of egg yolk liquid, and bake for another 2 minutes. <>

It may be that the egg whites are not beaten well, and there is no cracking.

Cheese is also known as cheese, and cheese (cheese) is technically a dairy product that combines milk fat and water with a network of proteins. At lower temperatures, the fat in dairy products is solid, but when heated to 90 degrees Fahrenheit, the fat begins to melt into liquid cheese and becomes more pliable. By raising the temperature by another 40 to 90 degrees Fahrenheit, the fibers in the casein begin to break down, allowing the entire protein structure to relax.

Here's how to make cheesecake (no cracking, no shrinking, no waist cinching, melting in your mouth):

Method 1: Boil in a pot and beat with a whisk while staying!! Be careful not to keep the water temperature too high, preferably at 60°C. It melts so hard that it becomes a liquid and can be frozen in the refrigerator for 2-5 minutes!

Method 2: Add starch: This method is suitable for making sauces such as creamy mayonnaise or cheese sauce. Starch and other thickeners prevent fat molecules from binding to water molecules, and can also make cheese thicker.

Method 3: Adding acids, such as tartaric acid (found in white wine), can also prevent the cheese's casein from clumping together.

Method 4: Direct microwave oven or oven will do.

Try cutting the cheese into small pieces and heating it in the microwave over low heat, or stir directly on top of the hot water at 75 degrees to melt. If it really doesn't work, it depends on whether your storage method is correct, generally speaking, it is placed in the refrigerated area, and if you store it in the frozen area, the cheese will basically be broken and can no longer be used.

What cheese are you using is cream cheese, not cheese slices.

Heavy cheesecake has a lot of toppings added to it, so it is soft and fluffy when baked.

Ingredients: 445g cream cheese, 143g caster sugar, 3 eggs, 27g cornstarch, 18g lemon juice, 143g milk, 26ml rum, 2ml vanilla extract, 180g plain digestive biscuits, 90g butter.

1: Weigh the biscuits, break the digestive biscuits into small pieces and put them into the food processing mechanism to break them.

2: Break the digestive biscuits into small pieces and put them into the food cooking mechanism to break them.

Three: Heat the butter in water to dissolve, pour the digested biscuit crumbs into the butter and mix well.

Four: Because the water bath method is selected, before adding the cake batter, because the cake mold belongs to the cake mold with a live bottom, first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom.

5. Add the mixture to an 8-inch live bottom round mold wrapped with tin foil, flatten it with a small spoon and put it in the refrigerator for later use.

Seven: Add lemon juice, cornstarch, pure milk, rum, vanilla extract, and finally whip the finished cake batter.

Eight: Because the water bath method is selected, before adding the cake batter, because the cake mold belongs to the cake mold with a live bottom, first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom, and pour the cake batter into the cake mold with the bottom of the cake.

Nine: Pour hot water inside, and the height of the hot water should not exceed half of the height of the cake batter. Bake in a preheated 150 degree oven for 75 minutes.

Ten: The cheesecake has just come out of the oven, because it is relatively fragile when it is just baked, do not rush to demold at this time, put it in the refrigerator for 5 hours and then demold.

Materials. 80 g of cream cheese, 60 ml of milk, 2 eggs, 30 g of sugar, 60 g of sugar, 3 tablespoons of cake flour, tablespoon corn flour, 1 tsp cream of tartar, 4 teaspoons. Method.

Preheat the oven to 180 degrees, and place the baking tray on the lower level of the oven. Cream Cheese Cream cheese should be soft at room temperature, and the cake tin should be lightly oiled, then covered with baking paper, and wrapped in two layers of tin foil for later use.

Flour and corn flour are mixed well and sifted together to remove the powder. Cut the cream cheese into cubes, add milk, mix in water until dissolved and mix into cheese pulp, let cool and set aside.

Separate the yolk and egg whites for eggs, and put the egg whites into a large bowl with no oil or water for later use. Add 30g of sugar to the egg yolk and beat it on high speed with an electric whisk for about 3 minutes until it turns light yellow.

Make sure the cheese pulp is not hot, otherwise the yolk will be cooked. Add the cheese syrup to the egg yolk and beat on high speed with an electric whisk for about 1 minute until the mixture slides out.

Add the sifted flour and corn flour mixture, beat with an electric whisk on low speed for no more than 1 minute until the mixture and dry flour are gone, and set aside.

Wash and wipe the whisk dry to make sure there is no oil or water. Add the egg whites, beat on an electric whisk at high speed for about 1 minute until frothy, then divide the 60 grams of sugar into three times, add 20 grams of sugar each time, beat on high speed for about 30 seconds, add another sugar, and repeat three times.

The egg whites continue to be beaten until they are a little harder than the soft peak, i.e. the tips formed by the egg whites after lifting the whisk are curved and not always drooping or pointing upwards.

Add about 1 4 beaten egg whites to the egg yolk syrup and mix well with the chopping method.

Then the egg whites can be added to the egg yolk syrup in one go and mixed well with the chopping method.

Pour the mixed cake pulp into the cake tin that has been laid with butter paper and have been wrapped in tin foil, put it on the baking tray of the oven, pour the hot water that has just boiled on the baking tray, and bake at 180 degrees Celsius for about 15 minutes.

Then adjust to 150 degrees and bake for more than 20 minutes, after enough time, do not open the oven first, wait for about 15 minutes or so, you can take out the cake and let it cool and enjoy, the effect is better after icing.