Cheesecake----indescribably smooth and soft
Overview
This cheesecake was made for Spinach Man's birthday. He ordered it himself. He said it was effortless and very delicious. It tastes as delicious as you want. I think it's a few percent better than the nearby 85°C cheese cake.
Tags
Ingredients
Steps
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Pour the milk and cream into a small milk pot. Let the cream cheese come to room temperature and add it to the milk pot.
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Heat the milk pan over low heat and stir slowly with chopsticks until the cream cheese dissolves.
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Sift the flour and cornstarch together several times and set aside.
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The stirred cream cheese, cream and milk are already relatively smooth.
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After separating the egg yolks and egg whites, add one egg yolk and mix well, then add the next egg yolk until all four egg yolks have been added. Add a few drops of vinegar to the egg whites, add sugar in three batches, and beat until it stops flowing.
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What it looks like after adding all the egg yolks.
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Then sift it. It will ensure that the taste of the finished product is more delicate and smooth.
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Add sifted flour and mix well. Then carefully add the egg whites that have been beaten to a stagnant state, and mix thoroughly while making crosses to avoid eliminating air bubbles.
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Wrap the bottom of the mousse circle with tin foil.
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Then place the tin foil plate into a larger baking pan and add an appropriate amount of hot water to the baking pan.
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Pour the cake liquid into the tinfoil mousse ring and shake the bottom slightly on the counter to release excess air bubbles. Then preheat the oven to 175° and bake in a water bath for about 60 minutes. When the cake turns golden brown, cover it with tin foil to avoid overbaking. Then adjust the temperature to 150° and bake for 20 minutes.
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The baked cheese cake shrunk a little, but overall it was okay O(∩_∩)O Yeah! Needless to say, the taste is really good.
