How to make cheesecake
Cream cheeseEgg Rice cake Is a dish that many people make, and different methods result in various flavors,Cooking Network shares the method for making cream cheese cake; it is simple, delicious, and can be served with meals. Using this method, you will achieve a sweet, creamy, and slightly savory cheesecake with all five flavors present.
Cheesecake Ingredients Introduction
MascarponeCheese(125g)Low-gluten Flour(32g)
How to make the cheesecake:
Prepare all the ingredients
2.Egg whites and Egg yolks are separately placed in bowl and basin respectively, set aside for later use.
Mix milk and cheese by heating them over water until melted, then stir until smooth. Milk
Butter Continue to heat the butter over water, then mix it into the mixture evenly. Add egg yolks one at a time, stirring well after each addition.
Sift low-gluten flour into the mixture and stir until smooth.
Mixture of cheese is even.
Whisk egg whites with a few drops of white
vinegar to form stiff peaks, Preheat oven to 90°C top heat, 135°C bottom heat. Place two-thirds of warm water in baking tray and put it into the oven for preheating.Sugar is added gradually while whisking until soft peaks form (add sugar in three portions).
Meringue is done when you can draw a figure with it.Add one-third of the whipped egg whites to the cheese mixture, stir well. Transfer the mixed cheese mixture back into the remaining egg whites and mix thoroughly.
Mixed cheese cake batter
Butter is brushed on the bottom and sides of the mold.
Pour the cheesecake batter into the mold. Use a toothpick to draw a Z shape to remove air bubbles, then tap the mold lightly to release any excess.
Molded cheesecake batter
Grease the bottom and sides of the mold with butter.
Pour the cheese cake mixture into the prepared mold. Use a toothpick to make a Z pattern to eliminate air bubbles, then gently shake the mold to remove them.
Place in the preheated oven on a baking tray filled with warm water. Bake at 90°C top heat and 135°C bottom heat for 70 minutes (using water bath method).
After baking, let it rest in the oven for another 30 minutes before removing to cool down completely or refrigerate for four hours before unmolding; this will improve the texture.
Finished product
