Perfect [light cheesecake] without cracking or collapsing

Overview

Last month, I took my brat to the Provincial Department of Maternal and Child Health for a physical examination. The doctor said he was deficient in calcium. Although the bone density test met the standard, the doctor only said he was slightly deficient in calcium. But I still don’t understand. I eat fish, shrimp, soy products and animal livers from different factories every week. How come he is deficient in calcium? Well, since he is deficient in calcium, let’s supplement it! In the past, my family would eat cheese cake no more than twice a month, but this time, I only eat it less than five times in half a month! In order to supplement calcium, it’s a bit crazy! Nutritional analysis: Cheese is a dairy product made from concentrated and fermented milk. It basically eliminates a large amount of water in the milk and retains the essence with extremely high nutritional value. It is known as the 'gold' in dairy products. Cheese is the dairy product with the highest calcium content, and these calcium molecules are easily absorbed by the human body. At the same time, cheese can also improve the body's ability to resist disease, increase metabolism and vitality, protect eye health, and keep the skin toned. The lactobacilli and their metabolites in cheese also have certain health effects on the human body, helping to maintain the stability and balance of normal flora in the human intestine and prevent constipation and diarrhea. Cheese contains relatively more fat and heat energy, but its cholesterol content is relatively low, which is extremely beneficial to cardiovascular health!

Tags

• baking
• children
• cheesecake
• birthday
• butter
• cake flour
• corn starch
• egg
• kraft cheese
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Separate the eggs and set aside (make sure the utensils are free of oil and water)

   

3. 3 Mix and sift the flour and cornstarch and set aside

   

4. 4 Place the butter in the microwave for 1 minute and set aside

   

5. 5 Heat cream cheese and milk over water and mix until smooth and without particles

   

6. 6 Add melted butter in 3 batches and mix well.

   

7. 7 Take out the pot, add the egg yolks in 3 batches, stir evenly

   

8. 8 Then add sifted low-gluten flour and cornstarch

   

9. 9 Stir until the egg yolk paste is fine and smooth and set aside

   

10. 10 Pour cold water into the baking pan, place it in the middle and lower rack of the oven, and preheat it to 170 degrees. Whipped meringue: Add a few drops of lemon juice to the egg whites, beat at low speed until coarse foam forms, add fine sugar all at once

    

11. 11 Beat at high speed until there are slight lines, then turn to low speed to sort out the air bubbles inside. Beat until the meringue appears with hanging triangular tips (wet foam), and it is ready.

    

12. 12 Fold the cheese custard and meringue up and down in 3 batches

    

13. 13 Pour the mixed cake batter into the mold, smash it a few times to knock out big bubbles, and put it into the oven

    

14. 14 Water bath method: 170 degrees for 20 to 25 minutes, then turn to 140 degrees for 50 minutes (inject cold water into the middle baking pan once)

    

15. 15 This picture shows the water-proof method of baking

    

16. 16 Unmold within 2 minutes after taking out the oven (the cheesecake will taste better after being refrigerated)

    

17. 17 This time, the water bath method is used for baking, which is not as delicate as usual!

    

18. 18 Appreciation of the finished product

    

19. 19 Delicate and smooth, it melts in your mouth

    

20. 20 I hope it can bring you creative inspiration!