Since the recipe has been recommended, I have received many questions from the kitchen friends every day. Now I will summarize the questions that most people ask. If you have any questions, take a look carefully: 1. Put the middle or the lower layer? - Put down the floor. 2. Why is it layered and the pudding layer appears at the bottom? - The pudding layer will appear when the meringue and the cheese batter are not evenly mixed. 3. Why is it cracking? ——If the temperature is too high or the protein is too hard to crack, it is easy to crack. You can try to cool down in time. 4, after baking is not cooked, can you go back to the oven and then roast? ——If you just find it, you can find it is not cooked. You can immediately go back to the oven and bake it, but it will retract. If it has been cooled for a while, it will not be returned to the furnace and it will become hard. 5. What is the reason why the length is not high or the retraction is severe? - If the protein is not sent in place, it will not grow high. If the protein is sent too hard, it will shrink back too quickly. 6. What is the reason for the waist? - It is not cooked yet. 7. The time and temperature given by the recipe are reference values. It should be adjusted according to the respective oven. Everyone must learn to observe the state. The state is very important. The following connection is to teach you how to observe. You can check it out: https://www .xiachufang.com/dish/123922384 This formula is suitable for a 6-inch round or elliptical mold. If you want to make 7 inches, multiply all materials by 1.36 (4 eggs), do 8 inches, multiply by 1.78 ( 5 eggs) The perfect light cheese should not crack, no waist, no pudding layer, eat in the mouth and rustle, the entrance will melt! This party is easy to operate, and has a high success rate. If you like light cheese, you may wish to try it! The last tips are a bit more, everyone has to read it carefully and then start! ????????PS. I don't easily send recipes. If I can send it up, it must be after dozens of scrutiny and trials. I feel simple and have a high success rate. It is suitable for novices. It is used and cherished.
Cream cheese, butter, milk, and whipped cream are placed in the same egg bowl and heated by water to melt.
Step 1 Stir until the butter melts and can be separated from the water. Stir and stir until there is basically no fine cream cheese. The paste is basically fine, and the handle is not hot, let it cool.
Corn starch and milk are mixed into a flour paste. When mixing, note that the corn starch will stick to the bottom, and use a spoon to dig it up and mix well. Put it aside.
Separate the egg whites of the three eggs from the egg yolks and place the egg yolks in the cream cheese paste.
Stir the egg yolk evenly without mixing!
At this time, you can preheat the oven, fire up and down 150 ° C, the grid is placed directly on the baking tray, placed on the same layer (pictured), cold water is poured into the baking tray, about 80% full.
Slowly pour the corn starch paste from step 3 and mix well.
Cream cheese paste sieved, at least 3 times!
The sifted cream cheese paste is delicate and smooth.
Add a few drops of lemon juice to the egg whites, add the fine sugar three times, and hit the big hook (pictured).
The meringue and cream cheese paste are added in portions, and the mixture is evenly mixed into the mold. Directly put on the net rack to block the water, this method does not need to wrap the tin foil even if it is a live bottom mold, which is convenient.
Baking: fire up and down 150 ° C, 40 minutes; then turn down the temperature 120-130 ° C, 30 minutes; finally increase the temperature 160 ° C, 5 minutes and other surface coloring.
After baking, don't rush out, simmer in the oven for half an hour, let the cake slowly fall back, so there is not much temperature difference, the cake is not easy to shrink on a large scale. Wait until it is cool in the oven so that it can be taken out by hand and it is not hot. Basically, it will not retract after about 1cm.
Slightly decorated after being baked, it’s beautiful.
In fact, even if you are naked, it is already beautiful.
1, cream cheese is recommended to use kiri, indeed than Kraft and the tower to be smooth and fragrant! 2. Do not heat the cream cheese paste when it is melted for a long time. The butter melts and stirs it for a few times to leave the fire. It is then stirred. Z-shaped mixing makes it easier to mix the cheese granules. 3, if you use a small farmer's egg, three just full 6-inch round mold, if it is a big head of the egg, there will be a small amount of paper cups, pay attention to the full 9 points can be. 4, cheesecake will not grow much higher, generally more full, and finally how high after cooling. 5, all cracking, waist, pudding layer are related to temperature, temperature control is very important, I am 150 ° C in the first 40 minutes, 130 ° C in the last 30 minutes, generally 40 minutes in the first 40 minutes can be as long as step 11 so that you can cool down If you have been roasting for 15-20 minutes and have grown longer than the mold, you should cool down in time, otherwise it will be easy to crack and will shrink a lot after cooling! Conversely, you can increase the temperature to make the cake grow taller. 6. The water bath method of grilling on the net rack is very convenient, and the live bottom mold is not afraid of entering the water, and can also achieve the water bath effect. 7, remember to remember to roast in the oven for about half an hour, to avoid excessive temperature difference so that the cake is seriously retracted! 8. Judging whether the cheesecake is cooked or not: When it is released, it will cool off, and the side will automatically take off a circle. The left and right shaking will shake, a little rustling, but the surface of the pat is dry and there is no rustling, it means it is already cooked! 9, cheese cake out of the furnace without the need to reverse the buckle, after a cool shower, put the refrigerator 4-5 hours better!