Ingredients for Cheesecake:
– Cream cheese: 110g
– Milk: 40g
– Unsalted butter: 20g
– Granulated sugar: 20g
– Cake flour: 10g
– Cornstarch: 7g
– Eggs: 2
– Lemon juice or white vinegar: a small amount
Method for Cheesecake:
Step 1: Soften cream cheese at room temperature and mix with milk until smooth.
Step 2: Add softened butter and continue to beat until smooth.
Step 3: Separate egg whites and yolks; add beaten yolks and mix well.
Step 4: Sift in cake flour and cornstarch.
Step 5: Stir until well combined.
Step 6: Add three drops of lemon juice or white vinegar to the egg whites, beat until stiff peaks form, and gradually add sugar, beating until a hook shape is achieved.
Step 7: Fill a baking pan with hot water to about seven-tenths full and preheat the oven to 150°C (300°F) for both top and bottom heat.
Step 8: Fold one-third of the egg whites into the cheese mixture.
Step 9: Add the mixed cheese mixture to the remaining egg whites and gently fold until evenly combined.
Step 10: Pour into a container, tap to remove air bubbles, bake at 125°C (250°F) for 40 minutes, then at 150°C (300°F) for an additional 10 minutes.
Step 11: Allow to cool, remove from the mold, place on a plate, cover with plastic wrap, and refrigerate for about 4 hours before serving.
Cooking Tips for Cheesecake:
1. When folding egg whites, avoid being too vigorous and do not over-mix.
2. If the color is not satisfactory, you can increase the baking time.
3. To check if the cake is done, insert a toothpick; if it comes out clean, the cake is ready.
4. When cutting the cake, heat the knife over fire before each cut to achieve a neater slice.
This is the quantity for an oval-shaped cake.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cakes’ to directly view my recipes!
