Learn more about how to make a delicious cheesecake successfully

Baking: water bath method, lower oven, preheat at 165 degrees; Turn 150 degrees for 35 minutes, then 140 degrees for 35 minutes, and finally turn up the heat to 180 degrees to color, for a total of 75 minutes. The temperature here is the knob temperature.

Hokkaido double cheesecake has a simple appearance, like a warm girl-next-door, kind and natural. It doesn't look amazing, but it has a rich cheese flavor, eat a piece and be captured immediately, you can't forget it for a long time, and you will inadvertently miss its taste after a meal every day; Personally, I prefer to eat light cheesecake, which has the flavor of cheese, and the calories are not high, and I don't feel too guilty about eating it, after all, ** is a career that every foodie needs to chase all his life.

<> 6-inch mango jelly cheesecake ingredients: 500 grams of mango (including 150 grams of fruit puree), 120 grams of cream cheese, 100 grams of whipping cream, 3 gelatin slices (2 pieces of cake body, 1 piece of mirror), 50 grams of sugar, 100 grams of Oreo, 40 grams of butter (for Oreo bottom layer) 15ml of lemon juice Make sure that the cake must be baked for enough time, and there is no liquid flowing out inside, it's OK. The freshly baked cake will shake because this cake is such a texture, very tender and moist, but it will not be like this after refrigeration, so be sure not to be as anxious as I am, it is best to refrigerate it overnight.

Cream cheese is melted by waterproof (waterproof melting is actually to put cream cheese into a basin, and then add water to boil in a larger basin next to it, and put a small basin with cream cheese into boiling water for catering snacks, if you make it at home, the taste is not up to the taste of the dessert shop outside, just the same, the materials and tools for making desserts. You can't buy special tools in order to make a dessert, such an unreasonable tooth in the Basque Country, the taste is thicker than light cheesecake, but it is light and light than heavy cheesecake, and it is easy to operate, just stir and stir, no need to bake in a water bath. You can also use yogurt instead of cream cheese to make it less calorie and more affordable.

The first thing is to add the cheese to the dough, then put it in the oven and bake it until golden brown on both sides, add some honey, and bake it for another five minutes, the taste is very sweet and soft.

Slice the cheese strips, then put the cheese in an electric whisk and stir until soft, stirring for about half an hour to an hour. Add the chocolate powder and coffee wine and mousse one at a time (note: it must be one at a time so that it can be well mixed).

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 barrier to prevent the bottom of the cake from being messed up by water vapor at the end. Pour the cheese batter into the cake tin, trim with the digestible cake crumbs, put it in the oven for half an hour, and then take it out to cool. Wait until it has cooled completely, put it in the refrigerator and let it cool for another 4 to 5 hours.

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

Ingredients: 130 grams of Kraft cheese, 1/2 cup of milk, 1 tablespoon of salad oil, 1 egg, 1/2 lemon, 20 grams of cake flour, 10 grams of cornstarch, a pinch of salt, 40 grams of sugar.

Method: 1. Kraft cheese is placed in a hot pot with milk by hand and heated in a hot pot over water, dissolved and mixed well, then added salad oil and mixed well;

2. Separate the yolk and egg white, add the egg yolk to the cheese paste and mix well;

3. Sift 20 grams of low-gluten flour and 10 grams of cornstarch into the paste and mix well, then pour in lemon juice and mix well;

4. Add salt to the egg white until it is coarsely bubbled, then add sugar to beat until it is like cream, insert a chopstick in it without pouring, add it to the egg yolk paste twice and mix it like cutting vegetables or mix it from bottom to top, the action should be fast, and be careful not to let the egg whites defoam;

5. Pour into the mold, add some water to the large baking tray and put the mold into the water, and bake at 160 degrees for 30 minutes.

There are many kinds, I'll give you a yogurt cheesecake, it's refreshing in summer.

My private recipe:

Ingredients: (6 inches).

Biscuit base: whole wheat digestible cake 60g + butter 20g (don't do it, someone loves to eat digestive cake base, I specially made it).

Cheesecake Filling Ingredients:

140g of cream cheese, 100g of yogurt (if you don't like the yogurt flavor very much, you can replace it with half yogurt and half fresh milk), 10g of butter, 2 egg yolks, 20g of all-purpose flour, 10g of corn starch, 2 egg whites, 40g of caster sugar (if you like sweet, you can add up to 50g).

The recipe is similar to any other cheesecake

1. Make the crust first.

2. Soften the cheese at room temperature, add melted butter and yogurt until smooth.

3. Add the egg yolk in batches and beat well.

4. Sift in the powder and mix well to form a cheese paste.

5. Add protein sugar to beat until wet foaming.

6. Mix the meringue and cheese paste evenly into the mold, water bath method, 150 degrees, 60 minutes.

The production method is to stir the cheese and cream first, then heat it, and then pour the cheese cream on the cake base to fix it, and then put it in the oven and add orange limbs to heat.

Add egg yolk, milk, butter and cheese to the flour and stir well, add sugar to the egg whites, pour in the batter in batches, and bake in the oven.

Homemade cheesecake is delicious and delicious, mash the biscuits, add cheese and butter, stir well, pour into molds and freeze.