Light cheesecake, refreshing, but not too light, soft but not too wet. A faint cheese taste, light as a cloud, delicate as a lingering.
It is well known that the cracking of the cheesecake is a hard wound.
How to make a light cheese cupcake that never cracks? The details are as follows:
When baking a cheesecake, the cream cheese must be softened in place, and be sure to let the cream cheese return to room temperature for 30 minutes before use, as the softer it is, the easier it is to mix with other ingredients.
Cheesecake is a kind of custard sauce, the most effective is the water bath method to bake, this method of baking cheesecake will be soft and sticky, the color will not turn black, there will be no clumps or cracks. The water bath method is to put boiling water in the baking tray, put the cake mold in the baking tray filled with water, the detachable cake mold, in order to prevent the water in the water tray from soaking, use tin foil to completely wrap the bottom of the cake tray and half of the pan wall.
Cheesecake cracking is a hard wound, if you want the cheesecake not to crack, the temperature is critical, if the oven temperature is too high (according to the experience of the drip, especially the bottom fire is high), it will cause cracking. But the oven heat varies, some people 160 degrees, some people 140 degrees, all normal. The right temperature, you can only negotiate with your oven, adjust it yourself.
Choosing a small mold reduces the risk of cracking, and the smaller the mold, the smaller the risk of cracking. If the amount of an 8-inch mold is divided into two oval cheesecake molds to bake, the risk of cracking is reduced. Generally, after the protein dispatch and temperature control are done, it is safer to choose a smaller mold.
Cheesecake needs to be thoroughly cooled and is best kept refrigerated overnight. First use a knife to make a slight circle along the inside to prevent possible sticking, take a large plate and spread the oil paper, pour the cheesecake on the plate, remove the mold, and then use another large plate to buckle on the bottom of the cheesecake, reverse the plate so that one side of the oil paper is up, carefully remove the oil paper, try not to peel off the surface of the cake, if there is any damage, you can make up for it with chocolate candy sauce, fruit sauce, or sweet sour cream.
(1 round die of 6 inches)
Ingredients: 100 g of cream cheese, 30 g of butter, 30 g of milk, 20 g of light cream, 20 g of corn starch, 30 g of milk, 3 eggs, 45 g of caster sugar, a few drops of lemon juice
Baking: Water bath method, lower layer of the oven, up and down the heat, bake at 160 ° C for 30 minutes, turn 140 ° C and bake for about 50 minutes.
Directions:1. Place the cream cheese, milk and butter in a large, clean bowl.
2. Heat through water and stir until delicate and thick.
3. Separate the egg yolks in two clean bowls; beat the yolks, add to the cream cheese paste and stir quickly.
4. Add a few drops of white vinegar or lemon juice to the egg whites, beat at low speed until coarsely frothy, add caster sugar, start beating at low speed, slowly accelerate, beat until the whisk is pulled up, and the tip of the triangle hangs down (wet foam).
5. Take the cream cheese paste out of the refrigerator, at this time the cream cheese paste should be in a relatively thick state. Mix cornstarch and milk into a flour paste, when stirring, pay attention to the cornstarch will stick to the bottom, dig up with a spoon and stir well, pour into the cheese batter and stir well.
6. Take 1/3 of the egg white into the cream cheese batter and mix well
8. Pour the cream cheese paste into the meringue bowl and mix well
9. Pour the batter into the mold, lightly bump a few times, put the cake mold in the baking tray filled with water, put it into the lower layer of the oven, the water should not be more than to shake out or make the cake mold drift on top, the water should not be put too little, so as not to dry halfway, the live bottom mold needs to wrap the tin foil, so as not to soak the water into the mold.
Baking whisper: After baking, take out, leave for 3 minutes, see the edge of the cake disengaged, take the cake mold to the side, turn it a few times, cover a flat bottom plate, flip upside down to buckle out the cake, then cover the flat plate at the bottom of the cake, flip back to the front, and release the mold to complete.