Flower light cheesecake

Overview

How to cook Flower light cheesecake at home

Tags

• baking
• birthday
• butter
• corn starch
• egg
• low gluten flour
• tower cheese
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients in advance, liquefy the butter for later use, separate the eggs, and pack the milk and cheese together

   

2. 2 Heat water over medium heat, stir milk and cheese evenly

   

3. 3 Until the cheese and milk are evenly mixed and small lines appear, add the liquefied butter and add in 3 times

   

4. 4 Remove from the hot water, and when the temperature of the cheese paste drops to hand temperature, add the egg yolks one by one, stirring well before adding another one

   

5. 5 After all the egg yolks are mixed evenly, sift in the flour and cornstarch, and stir evenly using a Z-shaped technique

   

6. 6 Sieve the cheese yolk batter so that the cake has a more delicate texture and a better taste

   

7. 7 Add the fine sugar to the egg whites in 3 batches and beat until wet

   

8. 8 When you lift the egg beater, there is a small hook, which means it is in a wet state

   

9. 9 Mix the cheese yolk paste and egg white evenly, using the stirring and cutting technique (first add 1/3 of the egg white into the cheese yolk paste and mix evenly, then pour it into the remaining egg white and mix evenly)

   

10. 10 Wrap the mold with tin foil, then pour in the cheesecake batter, and shake it twice to knock out the air bubbles inside

    

11. 11 Place a baking pan filled with water in the middle and lower layers of the oven, and then place a baking mesh on top. Preheat the oven to 140 degrees for 10 minutes in advance, then put the cake in and bake at 140 degrees for 1 hour (reference value, please adjust the time and temperature according to the temperament of your own oven)

    

12. 12 Remove the foil from the oven, place on a baking sheet to cool, then refrigerate for 4 hours before unmoulding (no need to turn it upside down, it will shrink naturally)

    

13. 13 After unmoulding, decorate the surface of the cake. Add fine sugar and pigment to the light cream and whip it until it is in a hard decorating state. Use a 6-tooth decorating nozzle to decorate the large roses. It is done in one go (I forgot to take the picture)

    

14. 14 The finished product is beautiful! The texture is delicate and the taste is soft, great!