Very simple way, the whole process only has one action "stirring" and no water bath. It can be baked after baking, and it can be cooled. There is no temperature requirement. When the room temperature is cool, it will naturally sag into a dimple shape and cut into strips with coffee or tea. Suitable for afternoon desserts. This formula is suitable for long strips with a length of 25cm and a width of 8cm. You can also choose the existing molds according to the area ratio.
The biscuits are placed in a fresh-keeping bag and crushed with a rolling pin. The butter melts in water, pour the biscuits and mix well. Pour into the baking mold and press the fresh bag to press evenly. Do not have any gaps. Be sure to press it tightly, and it won't break easily after baking. Put it in the refrigerator until it is used. All refrigerated materials are placed in room temperature and warmed up in advance.
Preheat the oven. Cream cheese, butter, and granulated sugar are placed in a large bowl and stirred with a mixing knife or ground until the sugar and cheese and butter are evenly smooth. This step does not require the use of an egg beater. If it is Anjia's cheese, it may be slightly harder and harder to grind. Use the egg beater to stir at low speed. This step ends as soon as possible to prevent more sugar from forming when the sugar is mixed with the cheese.
Add whipped cream and yoghurt and mix well.
Add one egg yolk at a time and mix well. At the end of this step, you can filter with a universal sieve. Since there are some particles in the process of combining cheese and sugar, it needs to be filtered to make the cheese paste more delicate, and the purpose is to make the cheesecake more delicate. PS: Actually, I didn't filter. Because of the presence of particles, the final cut section will be prone to voids.
The filtered 4 was sequentially added with lemon juice and corn flour, and evenly poured into the prepared baking mold, baked at 140 for 50 minutes, and finally heated to 190 for 10 minutes. Take off at room temperature and let it cool. After demoulding, put it in the refrigerator and store it for 5 hours. PS: The new oven is not suitable and the color is a bit deep. When you don't adapt to the oven when you are coloring, be sure to look at the oven.
This type of cheese does not require a water bath. It is often asked "Do you not use a water bath?" Since Fangzi has not mentioned the water bath, it is basically hot-baked. There is no doubt that there are three types of cheesecakes. My understanding is this. The cheesecake belongs to “traditional cheese” or “classic cheese”. The process of making it is protein-free. The content of the two cheeses is below 50%, the liquid content is high, and the three baking does not require a hot bath to directly bake. 1, cheese paste can be filtered as much as possible. Sometimes adding lemon juice will react with the dairy product, causing the cheese paste to be viscous and basically unable to be filtered. It can be filtered before adding the lemon juice. The coloring time and temperature are adjusted according to the oven. The temperature and time of the whole baking can also be adjusted according to the individual's usual baking habits. I am generally used to crying for 50 minutes. Recently, the temperature of the newly changed oven is too high, so choose 140 °C3. If the temperature is extremely low during the baking process, the cheesecake does not grow basically. Personally, this temperature is not suitable for baking. It is best to make the cheesecake slow. Slow growth will not break, and the final heating process will grow and will not crack. After the long high cheesecake is baked, take it out and let it sit at room temperature (my room temperature is 30 °C). It does not need to be placed in the refrigerator, and it will gradually sink in the middle. The baked cheesecake has a slight swaying feeling in the middle, and it solidifies naturally after cooling. The baked cheesecake must be thoroughly cooled at room temperature before being placed in the refrigerator. 4, demolished to see habits, some people like to take off, some people like to take off, as long as they don't break off, it doesn't matter. If the mold is released when it is hot, put it in the plate at room temperature and put it in the refrigerator. I am letting it cool off, but if the winter room is too cold, it can't be put too cold, and the bottom of the butter will stick to the pot and it will not take off. 5, cheesecake baking is particularly simple, the proportion of the other party's material is not high, such as a little more cheese, liquid (light cream, milk, sour cream, yogurt, eggs, etc.) can be baked more than a cheesecake, the final taste There will be gaps, and experienced partners can adjust the formula according to personal taste preferences.