As we all know, in order to maintain the delicate and smooth characteristics of cream cheese, the preservation of cream cheese is generally carried out in a refrigerated manner, but the home refrigerator sometimes does not control the temperature. It is easier to keep the cream cheese in the refrigerator, especially like cream cheese. Such an unstable Dongdong is prone to deterioration, especially in the summer, but in the freezer, the cheese will become frozen tofu once it has been frozen, and the thawed cheese will become granulated, making a cheesecake. The taste will be greatly reduced, but I was born into a star who believes that "cheese is power". I tried several times before and after. When I was not very hot before the summer vacation, I specially licked 1.36kg of the cream cheese, which was also tested for the tooth festival. Frozen cheese can also make a delicious cheesecake for the benefit of O(∩_∩)O!
Take Jun Zhi's heavy cheesecake as an example. Cut 250g of cream cheese and find that the frozen way of storing cheese has the advantage that it is easier to cut, but it is more scattered.
Heat in a small fire in the water, stir the cheese while heating, or cut it a little and then heat it.
Heated into a paste, then there is a noticeable granule, then leave the water bath
I started to beat the cream cheese with an electric egg beater. I opened a file. Too fast I was afraid to splash it ==
This is the state of playing for about 2 minutes, it can be seen that it is a bit smooth.
Then, with the addition of sugar for less than a minute, the graininess has disappeared. If the cheese has not changed smoothly for a long time, it may be that the small particles have not completely softened, and can be heated in a water bath.
Add eggs and continue to fight
Add starch, rum, lemon juice or something.
The cake is finished without the bottom of the cake. Just love the thick cheesecake.
The water bath is 165 degrees an hour. After cooling, dig a spoonful. It has no graininess. Smooth and delicate taste.
Another O(∩_∩)O haha
With this method, I am not afraid that the cream cheese will be broken in the cold room. I can safely put it in the freezer.~ Again, the electric egg beater is really important. I have a useless cheesecake. There will be graininess. It is also necessary to smooth the cheese without granules and then add liquids such as milk. The frozen cheese has just been taken out of the refrigerator and can not be cut. It can be soft in the refrigerator or at room temperature, and then cut the required amount. At this time, it is very good to cut ~ ~ ~ water heating should not be too high, temperature Too high easy oil and water separation