cheesecake

Overview

Cheesecake was the first cake I made after I started baking. It was successful at the time, and it gave me more confidence to continue learning baking. However, because of the high heat, I never made it again. I haven't made it for a long time, and I used a new Demonco oven. The temperature was not controlled well, causing cracks on the surface. However, the taste was really good, fragrant and delicious, and it melted in your mouth.

Tags

• baking
• little fresh
• children
• breakfast
• afternoon tea
• summer recipes
• butter
• corn starch
• cream cheese
• egg yolk
• low gluten flour
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Apply butter to the mold in advance;

   

2. 2 Add cheese to milk, stir with insulated water until smooth and without particles, be sure to heat slowly over low heat;

   

3. 3 Add the melted butter in three batches and stir evenly;

   

4. 4 Add the egg yolks in batches, stirring one at a time, and stir the yolks quickly;

   

5. 5 Add sifted low-gluten flour and cornstarch, stir evenly;

   

6. 6 Add a few drops of lemon juice to the egg whites, add fine sugar in three batches, and beat until wet peaks form;

   

7. 7 Add one-third of the meringue into the cheese and egg yolk paste, mix evenly with a spatula, then take the remaining one-half of the meringue and continue to mix evenly until the egg white is no longer visible;

   

8. 8 Pour into the meringue basin and continue to mix evenly;

   

9. 9 Pour the cheese batter into the cheese mold, tap it gently a few times to pop out any air bubbles;

   

10. 10 Preheat the oven to 150 degrees in advance, fill the baking pan with water, put the cheese mold into the baking pan, bake with water at 150 degrees for 30 minutes to color, then turn to 120 degrees and bake for another 30 minutes.