Cheese cake

Overview

Since I purchased the 12-piece square mold from Xuechu, I have made many small cakes and breads recently. Among them, this cheese cake, the whole family agreed that it was delicious after it was made, so I took it out to share with everyone. Although this cheesecake also uses a lot of cream cheese, it is not baked in a water bath. Instead, it uses a non-stick mold and is baked directly in the oven. Because it is baked directly, it must be said that this mold is very non-stick and does not need to be brushed with oil. It can be easily removed from the mold after baking. Because it is baked directly, the recipe is not exactly a cheesecake recipe. The amount of flour used is slightly more, but this amount of flour will not affect the aroma of the cheese. For fear of too much sugar, this cake greatly reduced the amount of sugar. It only used 60 grams of sugar. Generally, about 120 grams should be used, so the finished cake does not taste sweet at all. If you like sweetness, increase the amount of sugar. Although the finished cake is not sweet, it has a strong milky flavor and has a texture similar to that of cheese cake, but it is not as moist as the water bath method. Personally, I don’t like the moist cheesecake that comes out of the water bath, but I prefer this cake with directly baked cheese. My family also likes this cake. From my grandson to my mother-in-law, four generations of the family love this cake. Because the cake is not sweet and can be paired with some sweet jam, I eat it with passion fruit jam, which has a richer and richer taste. My girl eats it this way, but it doesn’t taste enough, and she completely puts aside the matter of losing weight.

Tags

• baking
• cake flour
• corn starch
• cream cheese
• egg
• lemon
• pure milk
• walnut oil
• white sugar

Ingredients

Steps

1. 1 Pour the cream cheese and pure milk into an oil-free and water-free basin

   

2. 2 Stir until completely combined

   

3. 3 After separating the egg white and yolk, add the egg yolk to the cheese

   

4. 4 Add walnut oil

   

5. 5 Stir thoroughly

   

6. 6 Mix low-gluten flour and cornstarch in advance and sift twice, then sift into the cheese paste

   

7. 7 Stir until there is no dry powder

   

8. 8 Place the egg whites in an oil-free and water-free basin, cut a slice of lemon and squeeze the juice into the egg whites.

   

9. 9 Beat the egg at low speed until it forms big bubbles, then add 1/3 of the sugar

   

10. 10 Stir until the foam is slightly fine, then add 1/3 of the sugar

    

11. 11 Stir until the foam becomes fine, then add the remaining 1/3 of the sugar

    

12. 12 Turn to high speed and mix until the egg whites have hooks when you lift the whisk. Turn to low speed and stir for a while until the egg whites have curved hooks.

    

13. 13 Add about 1/3 of the egg whites into the custard and mix evenly

    

14. 14 Then pour the mixed batter into the remaining egg whites,

    

15. 15 Continue to stir until the cake batter is uniform

    

16. 16 Use a piping bag to pipe evenly into the mold

    

17. 17 Preheat the oven to 140 degrees in advance and bake for 35 minutes

    

18. 18 After baking the cake, unmold it immediately

    

19. 19 Break it open and take a look. It’s well organized, soft and delicious

    

20. 20 Since the cake itself is not sweet, adding some passion fruit jam will make it taste even better