Introduction to Cheesecake
Cheesecake, also known as cheesecake, cheesecake, is a kind of western dessert, English is cheese cake. Cheesecake is a cake made with cheese as the main ingredient. Cheese, also known as cheese, cheese, refers to the concentrated dairy products made of animal milk after being fermented by lactic acid bacteria or adding enzymes, and then removing whey. Cheese itself is mainly composed of nutrients such as protein and lipids, just like milk.
Cheesecake Recipe
The cheesecake has a soft top layer and is mixed with a special cheese, such as ricotta, or cream Cheese, plus sugar and other toppings like eggs, cream, grated coconut, and fruit. Cheesecakes usually use biscuits as the bottom layer, and some do not use the bottom layer. There are several fixed flavors, such as original cheese, vanilla cheese, chocolate cheese, etc. The decoration on the surface is often strawberry or blueberry, and there are also types that are not decorated or simply smeared with a thin layer of honey on the top layer. The cake is firmer in structure than ordinary cakes, but its texture is softer than ordinary cakes, and its texture is moister than ordinary cakes. If it is described in terms of specific things, cheesecake is similar in texture to tiramisu or mousse. The pastry, but itself is not as soft as the two.
Cheesecake recipesDIY DIY Matcha Cheesecake
Ingredients:
Cream?cheese150g/butter?100g/milk 150g, matcha powder 6g/corn flour 20g/low flour 15g, egg yolk 40g (about 2)/fine sugar 35g, egg white 120 (about 3)/fine sugar 70g.
Practice:
1. Put the ingredients cream?cheese150g/butter?100g/milk 150g into water Heat and melt, stir evenly;
2. Material: matcha powder 6g/corn flour 20g/low flour 15g, sieve and stir in cheese paste, then add egg yolk and 35g fine sugar;
3. Beat egg whites and sugar until moist foaming Heat at 150 degrees, bake in hot water for 30 minutes, turn off the heat and continue to bake for 30 minutes.
How to bake cheesecake
Cheesecakes are usually made with biscuits as the bottom layer, and some do not use the bottom layer. What we’re learning now is not to use the bottom layer of cheesecake.
[Ingredients]
250 grams of cream cheese (cheese cream), 150 ml of milk, 80 grams of sugar, 3 eggs, 20 grams of corn starch, 2 tablespoons of low-gluten flour, 60 grams of raisins, half a lemon zest, 130 ml of animal-based whipped cream, and 5 ml of lemon juice.
[Practice]
1. Separate the egg whites from the egg yolks. Beat the three egg yolks, add 50 ml of milk, and then add cornstarch. Stir well, you need to stir until the cornstarch is completely dissolved, and it becomes a grain-free egg milk liquid for later use.
2. Mix 100 ml of milk with 20 grams of sugar, put it in a container that can be heated at high temperature, boil over low heat and turn off the heat.
3. Immediately pour in the egg yolk liquid from step 1, stir well, then continue to cook on a low heat until a thick egg yolk paste, remove from heat and cool for later use.
4. After softening the cream cheese (cheese cream) at room temperature, beat it with a whisk until smooth, add the cooled egg yolk paste, then add 130 ml of fresh cream and half a lemon zest crumbs, mix well.
5. Sift in the flour and mix well.
6. Pour in the raisins and mix well into a cheese paste.
7. Start to beat the egg whites, add lemon juice to the egg whites, beat the egg whites until thick foam, add sugar three times and beat until moist foaming.
8. Pour 1/3 of the meringue into the cheese batter, and use a rubber knife to turn it up from the bottom and mix evenly (do not stir in circles to prevent the protein from defoaming). Pour the rest of the meringue into the cheese batter and continue to mix with a rubber knife.
9. Pour the mixed cake batter into the mold and smooth it out. Take it up and shake it twice on the stove to dislodge the large air bubbles inside. Fill the baking pan with water, then wrap the bottom of the cake mold with tin foil, put it into the water-filled baking pan, and then put it into the preheated oven, the middle and lower layers, at 150 degrees, and bake for about 2 hours.
10. Immediately after baking, take it out of the oven. After cooling, unmold, brush some lemon juice and orange juice on the surface, and refrigerate it overnight before eating.
The practice of frozen cheesecake
[Ingredients]
200 grams of cream cheese (cheese cream), 100 ml of milk, one egg, 80 grams of sugar, Geely Two slices of diced, 300 ml of whipped cream, and several slices of biscuits
[How to do]
1. Put the biscuits in a food bag, crush them into pieces with a rolling pin, put them in a bowl and mix with 10 grams of sugar and mix well;
2. Melt the butter with heat-insulating water;
3. Mix the melted butter and biscuit crumbs, put them in a mold wrapped with tin foil and press with a spatula Press firmly, put it in the refrigerator to refrigerate;
4. Next, make the cheese paste, heat the cream cheese in the microwave for 30 seconds until softened, add 30 grams of sugar, and use a whisk to stir it smoothly without grains;
5. Soak gelatin in cold water until soft, pick up and drain.
6. Add 20 grams of sugar to the milk, put it in a small pot and cook until small bubbles appear on the edge, remove from the heat, slowly add the beaten egg yolk, and stir while adding.
7. Add the softened gelatin sheet in step 5 to the custard and stir until completely melted;
8. Add 5 grams of sugar to the whipped cream and beat until it is divided into seven parts ;
9. Mix the custard and cheese paste from step 6 in small amounts and mix well;
10. Add the whipped cream from step 8 and mix well;
11. After mixing well, pour it into the mold, put it in the refrigerator for 4 hours, then take it out and eat it, or you can decorate it before eating.
Tips:
1. Do not boil the milk, otherwise it will become egg drop soup when the eggs are cracked.
2. The cake must be refrigerated for more than 4 hours before eating.
3. When removing the film, use a hair dryer to blow around the mold or turn it with a hot towel to remove the film.
4. When cutting the cake, heat the knife before cutting, and the cut surface will be neater.
Making Cheesecake in the Microwave
What if you don’t have an oven? Can’t make a super delicious cheesecake? The answer of course is no, and I’m now teaching you how to make a super easy microwave cheesecake.
1. Put butter and cream cheese in a microwave-safe container, cut them into small pieces with a silicone knife, add sugar, and mix well;
2. Put the above ingredients in In the microwave oven, heat to a softening level in units of 10 seconds on medium heat, but do not completely melt. It may need to be heated 3-4 times, but do not heat for 30 seconds at a time, remember, take it out after heating;
3. After softening, stir with chopsticks or a mixer until there are no particles;
4. Sift the flour into the mixed cheese paste, and stir until there are no particles;
5. Pour in the sugar-free yogurt and stir well;
6. In Place crushed Oreo biscuits or other cookie crumbs on the bottom of the mold;
7. Pour the mixed cheese batter into the mold, flip the surface a few times, or smooth it with a spatula. Don’t spread too much, just leave a little side, this cake basically does not expand.
8. Preheat the microwave oven to 180 degrees. Put in a small bowl of hot water while putting in the cheese paste, 150 degrees for 30 minutes, then 30 minutes and 30 minutes, insert a toothpick in the middle and pull it out and the surface is smooth.
9. Cool for a few hours and release from the mold. Sprinkle white chocolate chips on the surface. You’re done and ready to enjoy.
Tips for making cakes in the microwave
1. All ingredients do not need to be particularly precise, if you like to eat a strong taste, you can put more cheese, if you like Eat something sweet, put some sugar.
2. Eggs can be put or not, the taste is not very different. If you put the egg, put the whole egg after the butter and cheese softening step, and stir well.
3. If you want to make it simpler, you don’t need biscuit bottoms and chocolate, you can just spread cheese paste directly.
4. It seems that there are many steps, but in fact, it is to stir and stir again.
How to make a cheesecake to make a smooth cheesecake preparation tips
1. For a smooth batter, make sure the cream cheese and eggs are at room temperature.
2. Cut the cream cheese into small pieces to make it softer and easier to stir.
3. A quicker way to soften the cream cheese before stirring is to open the cheese package, put the cheese in a bowl, and bake it in the microwave on high for 15 seconds.
4. Do not use low-fat or non-fat cheese to make cakes. They will make the cake texture tough or crumbly.
5. If there are eggs in the recipe, use AA-sized eggs (room temperature).
6. Use a double steamer to make cheesecake, the cake texture is creamy, like custard, moist and plump.
7. Use a springform pan to bake the cake. Place the pan on a larger pan or parchment paper to help prevent moisture from leaking out.
8. Freeze the strawberries and chocolate sauce so that the toppings will be firm and easy to place when decorating the cake.
9. Do not over-whisk the cheesecake batter. Excessive whipping will cause too much air to enter the batter and cause cracks on the surface of the finished product.
10. Brush the sides of the mold with grease to avoid sticking to the mold after the cheesecake has cooled.
11. Before baking in the oven, tap the pan on the work surface to remove small air bubbles in the batter, as small air bubbles can crack the cheesecake.
12. Add cornstarch or low-gluten flour to the batter, and the cake will not crack even if it is slightly over-baked. If the recipe doesn’t say to add one of these flours, take a tablespoon to 1/4 cup of cornstarch and stir into the batter with the caster sugar.
13. At the end of the whisk, gently stir in flavored toppings such as chocolate, fruit or nuts.
Tips for baking
1. Always preheat the oven to the temperature required by the recipe.
2. Always bake the cake on the middle shelf of the oven.
3. Do not open the oven door 30 minutes before baking. Air can crack the finished product and cause the cheesecake to collapse.
4. Avoid over-baking the cake so that it cracks. Do not assume that the baking time in the recipe is accurate, due to the different baking performance of each oven, the actual baking time may vary, so after the shortest baking time, pay attention to whether the cake is cooked.
5. If you are still worried that the cake will crack, you can put a baking tray with hot water on the bottom shelf of the oven, so that the humidity in the oven increases, and the cheesecake is not easy to crack.
6. When the edges of the cheesecake are raised and puffy, and only a small spot is still soft, moist and wobbly in the center of the cake, then the cake is cooked. But if the whole cheesecake can shake, then the cake is undercooked.
7. Baking large-sized cheesecakes requires a water-proof baking method. Because the cake is too large, the temperature in the center of the cake is far from enough to make the center of the cake cooked and the edges are already cooked. , so doing this will prevent the cake from cracking.
8. To avoid over-baking the cheesecake, you can check it in the shortest time it takes to finish baking, by tapping the pan. If the cake is cooked, the edges of the cake will puff up slightly, and the small part in the center will be soft enough to jiggle slightly.
9. Do not insert a toothpick or other object into the cake to check doneness, as this can cause cracks to form in the cheesecake as it cools.
10. Although the center of the cheesecake body is soft when it is just taken out of the oven, it becomes firm after freezing.
Cheesecake Freezing Tips
1. Unless the recipe says otherwise, you can turn off the oven and let the cake sit in the oven for 30-60 minutes or until the middle of the cake is flat Then remove from the oven.
2. After baking, run a knife or spatula around the edge of the cake so that the cake tray does not stick to the baking tray.
3. Do not open the spring clasp immediately after taking the cake out of the oven, until the cheesecake is completely frozen.
4. When freezing cheesecake, cover the opening of the springform pan containing the cake with a plate or cookie sheet.
5. After the cheesecake has cooled (preferably overnight), be sure to carefully unfasten the spring buckle when removing from the pan, then release the side of the pan and lift it straight up.
6. After the cake is completely cooled, place it in the refrigerator.
Cheesecake decoration and serving tips
1. After the cheesecake has cooled, carry out related decorations.
2. Make sure that the knife that cuts the cheesecake is clean, and the lower knife should be clean and neat. After each cut, wipe the knife with a clean cloth before cutting another piece. This is to prevent the cake from sticking to the cream when the knife with the remaining cream cuts a piece of cheesecake, which is unsightly.
3. The best taste of cheesecake is to keep it at room temperature for at least 30 minutes.
Cheesecake Refrigeration Storage Tips
1. Seal the cake in a cake box and store it in the refrigerator for 4 days.
2. Cheesecake can be frozen for 2 months.
3. Cheesecakes that need to be frozen cannot have toppings, and can only be decorated on the top before serving.
4. Cool the cheesecake completely. Remove the sides of the cake pan and place the cheesecake in the refrigerator for an additional 1 hour. Remove the bottom coated pan and move the cheesecake to a cake tin and seal to keep it in shape. Wrap the cake box in plastic wrap and metal foil in order to prevent the cheesecake from drying out and cracking in the refrigerator.
