Cheesecake (6 inches)

Overview

This is the third time I have made cheesecake. The first time I failed, the main reason was that the temperature was not right. This time it is the water bath method, bake at a low temperature of 130 degrees for 100 minutes, and add 1 cm of warm water to the baking pan. I used a golden three-neng 6-inch solid bottom mold. In fact, the movable bottom mold may be better to use and easier to demould, while the solid bottom mold is not easy to demould.

Tags

• baking
• butter
• cake flour
• corn starch
• cream cheese
• large egg
• sugar
• whole milk

Ingredients

Steps

1. 1 Get your tools ready

   

2. 2 First, separate the egg yolks and egg whites and place them in clean bowls without water. Mix cream cheese, butter, and milk together in a bowl

   

3. 3 After mixing the cream cheese, butter, and milk in a bowl, place a hot pan with hot water underneath, heat and stir until smooth.

   

4. 4 Add the egg yolks three more times and mix well.

   

5. 5 Sift the flour and starch into the egg yolk paste and stir evenly. If you want the cake to be delicate, you can pass the mixed batter through a sieve. The sieved batter is really very delicate, but the sieve is difficult to brush.

   

6. 6 Use an electric mixer to beat the egg whites and sugar evenly. Follow the order of low speed, medium speed, high speed and low speed. The egg whites will be beaten finely

   

7. 7 Beat until slightly hooked

   

8. 8 First pour half of the batter into the egg white batter and mix well with a spatula,

   

9. 9 Then pour the mixed batter into the remaining batter and mix well. Use the stirring technique. Do not stir or stir for too long

   

10. 10 Spread a thin layer of butter on the inside of the mold to facilitate demolding later. Cut another piece of oil paper at the bottom.

    

11. 11 Pour the mixed batter into the mold, shake it gently to knock out big bubbles, and smooth out the bubbles on the surface, otherwise it will affect the baking effect,

    

12. 12 Pour another centimeter of warm water into the baking pan, put the solid bottom mold in, and bake the middle layer at 130 degrees for 100 minutes. After baking, the cake will automatically separate from the mold wall. Let cool at room temperature and unmold

    

13. 13 It is really difficult to secure the bottom of the mold when demoulding. First turn it upside down on a plate, tear off the oil paper, and then turn it upside down on a plate. If you don't take it off properly, the cake will be deformed. It is recommended to prepare a lighter plate for the first time, otherwise the second inversion will deform the cake.

    

14. 14 The finished product picture is very delicate