When making light cheesecake, it is difficult to melt the cheese in water, do you have any tips?

Light cheesecake is served in chiffon.

Add cream cheese to the base.

, but it also relies on egg whites to keep the cake fluffy. Compared to chiffon, it has a denser and more delicate taste, rich in cheese flavor, and has a light taste. After refrigeration, it fills with hot coffee.

or cocoa to taste. Many novice bakers find it difficult to make pastries, especially chiffon, mousse, and cheesecake. In fact, this is your subjective impression, for the light cheesecake we are going to make today, as long as you master the whiteness, the production error is almost zero, there will definitely be no collapse and retraction that we are worried about.

<> 150 g cream cheese, 3 eggs, 50 g sugar, 60 g butter, 60 ml milk, 15 g cornstarch.

25 g low-fat flour, a few drops of lemon. Put the cream, cheese, butter and milk into a waterless and oil-free container, heat and stir with water, stir until the state of fine particles, add three egg yolks and continue to stir, stir well and sift in the mixture of flour and flour again, continue to stir evenly, after sifting once or twice, get a fine particles-free batter. Stir in the three egg whites.

Squeeze a few drops of lemon juice in the egg whites.

Beat with a blender until egg whites are frothy.

Add one-third of the sugar. Continue stirring the egg whites until frothy, then add 1 to 3 more sugars. Beat the egg whites until wrinkled, add the last 1 to 3 sugars.

Some people find it difficult to make a light cheesecake, but it's all about the egg whites. The protein should hit the wet foam, not the dry foam, so how to judge the degree of protein? After the egg whites have been beaten to a clear line, it is necessary to stop from time to time to observe the egg whites taken out by the whisk.

The small sharp corners of the protein pull are stiff, there is too much protein sent this time, the hook is called wet bubble before the protein is pulled out, but the bigger the hook, the more tender the light cheesecake will be, and the taste will be different. Pour the whipped egg whites into the batter three times and stir well. Stir up and down according to the method of stirring Qifeng, and then pour into a mold lined with blotting paper.

Place a large baking sheet in the oven and pour 1 cm of warm water. Shake the batter up and down, shake the air bubbles in the batter, and smooth out the surface with a spatula. Place it in a preheated oven and bake for 60 minutes in 120° tank water.

After 60 minutes, bake for another 15 minutes in 140° bath water.

You can also use hot water to melt the cheese, or you can put the cheese in the microwave to heat it. Then you can also separate the yolk and the egg liquid, and you can add white sugar, so that it will melt better. You can boil a pot of water in advance, and after the water boils, turn it into a low heat, so that the cheese can be melted.

When making light cheesecake, it is difficult to melt the cheese in water, and there is no trick, just cut it a little before heating, heat it with butter, and when the butter melts, the cheese will be soft, and whip it with a whisk for about 30 seconds.

I think you can use an egg white separator. Then stir it gently, without touching the water, and slowly the cheese will automatically separate from the water.

Cheese is a good thing, foreigners like to put a little cheese in the bread, the creamy cheese will make the bread more delicious and make people eat more appetizing! And our people are more fond of using cheese to make food, such as cheesecake, which is a mouth-watering delicacy! If you want to DIY cheese at home, you can't do without melting the cheese.

Many people don't know how to melt the cheese, so they toss around this link for a long time and waste a lot of time. If you want to melt the cheese easily, then here is the super practical method of melting the cheese.

Microwave method] First of all, we can put the cheese in the microwave oven and put it on high heat for about 1 minute. At this point, it's already a paste, and then we have to quickly scoop it up with a spoon and pour it where we want to put it. Be quick, or you'll re-solidify.

We can boil in a pot with a whisk, pay attention to the water temperature should not be too high, and it is better to keep it at 60°. It melts very badly, into a liquid form, which can be put in the refrigerator for 2-5 minutes, and it can be frozen into the softened state we want.

【Microwave oven method】First of all, you can put the cheese in the microwave oven and put it on high heat for about 1 minute. At this point, it is already a paste, and then you need to quickly scoop it up with a spoon and pour it over where you want to place it. Be quick, or it will solidify again.

Boiling method] can be boiled in a pot with water, while staying with a whisk to beat, pay attention to the water temperature should not be too high, keep 60 ° is better. It melts very well and becomes a liquid, which can be put in the refrigerator for 2-5 minutes to freeze into the desired softened state.

Light cheesecake.

The light cheesecake has a light and creamy texture and a light cheese aroma, which makes it particularly delicious.

Ingredients: cream cheese, milk, butter, low flour, eggs, caster sugar, lemon juice, corn starch.

Steps: <>

Step 1: Melt the cheese and put it in a beater, add the milk, 20 grams of caster sugar and a few drops of lemon juice and beat until smooth.

Step 2: Add the melted butter and stir well.

Step 3: Add 3 egg yolks in three portions and beat until smooth. Sift in the flour and cornstarch and stir well and smooth.

Step 4: Add a few drops of lemon juice to the egg whites, beat with an electric whisk until frothy, add 30 grams of caster sugar in three parts, and beat until wet foaming.

Step 5: Add the beaten egg whites to the milk egg yolk paste in three times and mix well.

Step 6: Pour into molds and place in a baking sheet. Shake a few times to create bubbles.

Step 7: Add centimeter-high hot water to a baking tray and bake at 160°C for about 60 minutes. After the surface is colored, remove and let cool in the refrigerator.

Materials. 3 eggs.

125 grams of cheese.

30 grams of butter.

25 grams of cake flour.

Accessories. 45 grams of white sugar.

A few drops of white vinegar. 50 grams of milk.

Preparation of light cheesecake.

Add cream cheese and milk in a small pot and a large pot with an appropriate amount of water.

Heat over water, stir the cream cheese and milk until smooth and free of particles, then add the butter to the cream cheese and stir until the butter is dissolved, stirring well until no oil stars are visible.

Remove the pan, add three egg yolks in batches, add one and stir one.

Stir well and then add another one, the action is quick and even.

Add the sifted cake flour.

Stir quickly and evenly, and finally the beaten egg yolk paste is quite delicate.

At this time, take a baking tray, pour 7 minutes full of warm water of about 70 degrees into the pan, put it in the bottom layer of the oven, preheat it at 180 degrees, and add a few drops of white vinegar and white sugar to the egg white.

First at high speed, and then at low speed into a wet foam can pull out a soft hook state.

Add a portion of the egg whites to the egg yolk paste.

Add the egg whites in two parts, stir well from the bottom to the top, then pour the batter into the remaining egg whites and gently stir evenly to form a cheesecake batter.

Put an appropriate amount of butter on the four walls of the mold, and add non-stick oiled paper to the bottom and four walls.

Pour the stirred cake batter into the mould and drop it a few times to create large bubbles.

Place a baking net on the top of the baking tray and place the cake tin on the baking net to bake in the water bath. 180 degrees for 30 minutes (Tao's oven for about 15 minutes, the color is already very good, the top layer adds a baking tray, most of the oven fire temperature, if the color is not obvious, don't add a baking tray), then turn to 140 degrees for 30 minutes, after that, don't take it out, put it in the oven and simmer for 30 minutes.

After simmering, remove the cake from the mold and let it cool.

The finished cake can be refrigerated overnight for a better taste.

Material. 1 6-inch cake mold, unusable separating mold Caramel liquid --- brown sugar 14g Geely T powder 4g brown sugar 25g cold boiled water 5g hot boiled water 100g Pudding liquid --- caster sugar 45g cold boiled water 50g milk or whipped cream 125g whole egg (large) 125g (about two) vanilla extract (can be omitted) 1 level spoon pudding tablespoon Lambrum (can be omitted) 1 level spoon pudding tablespoon Cheesecake, egg yolk paste --- cream cheese 125g milk 100g whipped cream (milk can be substituted) 25g corn flour, 12g cake flour, 17g egg yolk, 2 whole eggs, 2 cheesecake meringues---, 2 egg whites, 40 caster sugar, 50g lemon juice or white vinegar pudding, tablespoons 2 tablespoons.

Method. Cream cheese is softened at room temperature; The yolks and whites of the 2 eggs of the light cheesecake are separated first, and the egg whites are refrigerated in a waterless, oil-free and clean steel basin for later use.

25g of brown sugar and 5g of cold boiled water in the caramel liquid, boil into caramel first, do not stir, shake the pot (low heat!). )；Then add 100g of hot boiling water, stir to make the caramel into a liquid, then add the gelly T powder that has been mixed with 14g of brown sugar, stir until the pot is bubbling, then turn off the heat, sieve and pour it into the cake mold to let it solidify.

Boil the sugar in the pudding liquid with cold boiled water until the sugar is fully melted, then turn off the heat, add milk or whipped cream and mix well.

Confirm Step 3After the temperature is not too hot, add the eggs, vanilla extract and rum and stir well.

Once you have made sure that the caramel solution has solidified, sieve the pudding liquid twice before pouring it into the mold.

If you accidentally use gelatin powder like me, remember to chill the caramel liquid with the mold! With Geely T, you don't have this trouble! )

Heat the cream cheese over water and stir until smooth, but a little small particles are OK.

Add the milk and stir together (you can leave the hot water at this point) until there are no particles.

Then heat it to 75°C with water (probably because your fingers will feel very hot, and it's best to have a thermometer!) Then add the sifted flour and corn flour and stir well.

Stir with confidence, the cooked flour is not too gluten-free.

Add egg yolks and whole eggs and stir well Before beating the meringue, preheat the oven to 180°C, and at the same time add hot water to a deep baking tray and put it in the oven After beating the egg white at low speed with an electric whisk until the egg white is foamy, then add the sugar three times together and beat it at high speed, add lemon juice or white vinegar together when adding sugar for the last time, and beat until the meringue forms a small hook when lifting the whisk (8 distribution state) Dig out a third of the meringue and mix it gently with the egg yolk paste (I use a spatula), pour the mixed batter into the remaining meringue, and mix them wellPour the batter into the mold, pick up the cake mold and tap it with the table a few times before entering the oven to let the bubbles knock out; Bake at 180°C for 10 minutes to color, then turn to 150°C for 40 minutes (my oven is 23L, the temperature is higher than normal, so I use 140°C, please consider the condition of your own oven) After baking, let it cool for 2 hours before demolding.

1.The key to making light cheesecake is that the cheese paste must have a certain consistency so that it is easy to mix well with egg whites. Otherwise, it is easy to mix egg whites.

2.There are a lot of light cheesecake recipes with lemon juice. However, cream cheese itself is a cheese with a sour taste, and the yogurt in the toppings.

3.Because the light cheesecake has very little flour content, it is all supported by the solidified eggs, so it is normal for the cake to shrink slightly after cooling.

4.Light cheesecakes need to be baked in a water bath, otherwise they are prone to cracking and the skin is dry and hard. The cake must be fully baked, otherwise the inside will be too soggy.

This cake is more complicated to make, so it is recommended to go to a special place to learn it.

Method:1