Cheesecake (cheese cheesecake)

Overview

Soft and delicious, with a rich milky aroma. A delicious treat for all ages! I have done it many times. Although it is not as exquisite as the cake shop, the fun of baking is something that people will remember for a long time. Every time I experience the joy of baking with my daughter, I see her little figure, wearing her favorite little apron, busy happily, staring at the oven and asking me repeatedly: Mom, are you okay? Mom, are you okay yet? Every time the cake mold was put into the oven, she started to look forward to it. Until she was drooling and watching the cake come out of the oven, she couldn't wait to grab the tableware and wait to share the delicious food. I couldn't help but think of myself when I was a child. Childhood always becomes warm and sweet for some reasons.

Tags

• baking
• butter
• cake flour
• corn starch
• egg
• fresh milk
• rum
• caster sugar
• cheese
• lemon juice or white vinegar

Ingredients

Steps

1. 1 Have all the ingredients ready (there is no butter here, I forgot to put it in when I took the photo). The butter should also be melted in advance.

   

2. 2 Put the cheese in a pot over water and let it boil, pour a small amount of milk and stir it evenly, then add the butter and stir it evenly.

   

3. 3 Sift the low-gluten flour and cornstarch into the cheese paste, and stir again. Remember: you cannot stir in circles in the same direction. It is best to stir up and down, so that the cake will not be hard.

   

4. 4 Beat three egg yolks into the batter, one at a time, don't rush. Stir well and add a few drops of rum to enhance the aroma.

   

5. 5 At this time, you can beat the egg whites. Pour all three egg whites into a slightly larger basin so that it is easier to operate when beating. Start with a slower frequency, then gradually speed it up as it bubbles. The egg whites must be beaten in one direction.

   

6. 6 As you stir, add a few drops of white vinegar or lemon, so that the whipping effect is better and can effectively maintain the state and effect of the egg whites after being whipped.

   

7. 7 Beat until smooth and milky, and you're almost done, but don't rush yet. If you beat the eggs manually, it will take more than ten minutes to reach the ideal state for three egg whites. If you use an electric egg beater, it will take about five minutes. At this time, you can preheat the oven to 160 degrees for ten minutes.

   

8. 8 Finally, the egg whites are completely beaten into a white cream, the basin stands sideways without leaking out, and forms an inverted triangle on the head of the egg beater. Add the beaten egg whites to the batter in three batches and mix well, then line the mold with oil paper, pour all the ingredients into the mold lined with oil paper, put it in the oven, and use the water bath method at 160 degrees for more than 1 hour (mine is an eight-inch mold). I forgot to take a photo of this step. I should take a photo to make up for it next time I do it.

   

9. 9 I baked this for 60 minutes.

   

10. 10 It's a little on the dry side. The appearance condition is okay.

    

11. 11 The texture and taste are quite good.

    

12. 12 The next morning, cut a few slices and serve with fruits and drinks to have a nutritious and convenient breakfast.