Ingredients for Cheesecake: Mascarpone cheese 200g, egg yolks 5, cake flour 50g, milk 100g, butter 40g, egg whites 5, sugar 70g, cornstarch 10g.
Method for Cheesecake: Step 1: Place cheese, milk, and butter in a stainless steel bowl, and melt over a double boiler.
Step 2: Stir with a manual whisk until smooth.
Step 3: Continue stirring.
Step 4: Ensure complete melting.
Step 5: Sift in the cake flour.
Step 6: Stir in a zigzag motion.
Step 7: Add egg yolks.
Step 8: Stir in a zigzag motion.
Step 9: Whip egg whites with sugar and cornstarch until soft peaks form, with a large hook.
Step 10: Sieve the yolk mixture.
Step 11: Fold in 1/3 of the egg whites into the yolk mixture until evenly combined.
Step 12: Pour the mixed yolk mixture into the remaining egg whites and continue folding.
Step 13: Pour the cake batter into a marble non-stick mold. I made a quantity of 250g cheese, which is just right for one 8-inch and one 6-inch cake.
Step 14: Preheat the oven to 160 degrees and bake in the middle lower layer with water for 70 minutes. You can also choose to bake directly with water bath, covering with aluminum foil halfway to prevent deep coloring.
Step 15: Remove from the oven.
Step 16: Place on a cooling rack to cool.
Step 17: Use a chef’s knife to cut the 8-inch cake into 8 pieces, the smaller one is sent directly to my sister to eat!
Step 18: Arrange for photography.
Step 19: Final product image two.
Step 20: Final product image three.
Step 21: Take a bite, it’s very delicate!
Step 22: Cooking tips for cheesecake: There are tricks to making delicious dishes. Each of my dishes has a little trick. You can search for ‘cake’ to directly view my recipes!
