Combed Cheese Cake

Published Jul 11, 2022 at 18:09pm ET

Combed Cheese Cake

* I love baking * this cheesecake is different from the light cheesecake and heavy cheesecake used to be in my blog. From its name, you should be able to guess how light and smooth it tastes. Come on, its very fluffy and lightweight. The famous dessert with a 6 minute appreciation period, its charm, we can also experience one or two in this cheese cake. To feel the charm of this cake, the first step must start with cutting. Maybe you will feel that the cut surface of the cake in the finished product picture is not very smooth, but after actual cutting, you will understand that it takes a lot of skill (self-pleasing) to cut it, because it is too light. The second step is at the moment of entrance - the entrance is mellow and smooth, but it has enough mellow fragrance with emphasis on cheese cake. How can you miss such a cheese cake that is full of temptation and likes cheese?

Food Material List

1 Sponge cake bottom:
2 Egg 2
3 Fine sugar (add egg yolk) 20g
4 Fine sugar (add egg white) 30g
5 Low-gluten flour 60g
6 Combed Cheese Cake:
7 Cream cheese 200g
8 Fine sugar 40 grams (add egg white) 25 grams (add cheese paste)
9 Egg 2
10 Fresh lemon juice 12g
11 butter 15g
12 milk 20g
13 corn starch 20g

Operational steps

1 First, make the bottom of the sponge cake. Place the base of the 6-inch circular bottom cake mould on an oilpaper or oil cloth, and sift a thin layer of flour along the bottom with a screen.
2 When the base is removed, a circle the same size as the base appears on the oilcloth.
3 Put the batter into the mounting bag and draw circles in the circles that have been screened out beforehand.
4 Squeeze the batter and put it in the preheated oven at 180 degrees Celsius. Bake in the middle for 9-10 minutes until the surface is golden. Reserve after cooling. (The amount of batter in the recipe can be used to make about 3 sponge cakes. The excess can be sealed and stored in the refrigerator for at least 2 months. Remove and thaw when necessary.)
5 Then make cheese cake batter. Prepare all the ingredients, separate the egg yolk, soften the cream cheese in advance at room temperature, heat the butter in a small bowl with water or microwave oven until it melts into liquid.
6 Whisk the egg white with an egg beater and add 40 grams of granulated sugar three times. Whipping the egg white until the beater is lifted, the egg white can pull out a slightly curved sharp angle (close to dry foaming). Reserve whites.
7 In another bowl, add softened cream cheese and 25 grams of sugar and beat with an egg beater.
8 Whisk the cream cheese until smooth and granular.
9 Add egg yolk, whisk evenly, then add melted liquid butter, milk, fresh lemon juice in turn, whisk evenly. Add the same material, mix well and add the same.
10 Finally, corn starch is added and beaten evenly to make cheese paste.
11 The beaten cheese paste is thick and smooth.
12 Save 1/3 of the beaten egg white into the cheese paste. Turn it up from the bottom with a rubber scraper to make the egg white and the cheese paste mix evenly. Turn over quickly, dont stir in circles.
13 Pour the batter back into the egg white bowl and continue to mix well by turning the batter from bottom to top.
14 After fully mixing, get a delicate, thick cheese cake paste.
15 Apply a thin layer of butter to the inner wall of a 6-inch circular die to prevent sticking. The cake mould is wrapped in tin paper.
16 Place the bottom of the sponge cake on the bottom of the cake mould.
17 Pour the cheese cake paste into the mould.
18 Pick up the mould and shake several times on the table covered with a towel, causing the bubbles in the batter to come out.
19 Put the mould into the baking pan and pour enough boiling water into the baking pan (boiling water should not be too little, so that the water will evaporate completely when it is half baked).
20 Place the pan in the middle and lower layers of the oven, and bake for about 50 minutes at 150 degrees Celsius above and below. If the color of the baked cake is too light, you can adjust the heating temperature to 200 degrees Celsius, then bake for about 3 minutes, so that the cake surface presents an attractive golden color, and then bake out (if you can not adjust the oven heating and unloading separately, you can finally raise the heating and unloading temperature to 200 degrees Celsius at the same time, bake to the surface golden yellow. The oven used in this recipe is the Changdi CKTF-30GS, which can control the temperature of the upper and lower fires separately. After the baked cake is cooled, it is refrigerated in the refrigerator for one night and then demoulded and cut into pieces.

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