How to make raspberry Cheesecake

Raspberry Cheesecake

Ingredients: 300g cream cheese, 45g salt free butter, 57g egg yolk, 20g granulated sugar, 11g corn starch, 150g milk, 95g protein, 55g granulated sugar

How to make raspberry Cheesecake

How to make raspberry cheese cake

How to make raspberry Cheesecake

1. Separate and weigh the egg yolk and egg white, put the protein into the freezer, and take out part of the protein when it begins to freeze (see photo)

How to make raspberry Cheesecake

2. Put baking paper into the mold and melt the butter

3. Wrap the cream cheese with fresh-keeping film, and bite it in the microwave oven to about 36 ℃ (similar to the temperature of human body). Add the melted butter and mix it well. It doesn’t matter if it is separated

4. In another bowl, add egg yolk, sugar and corn starch, mix well with egg beater, and don’t over mix

5. Boil the milk in a small pot, add it to the fourth medium at one time, and mix well

6. Bring a pot of water to a boil, heat the basin of the previous egg yolk paste on the boiling water, and stir it gently while heating (the hot water must be boiling)

7. Until the paste is sticky and the bottom of the basin can be seen, heat it for another 10 seconds and then remove it from the top of the hot water. Stir it evenly while it is hot. Be careful not to heat it too long. Excessive heating will make the paste hard

8. Add it to the cheese paste in step 3 while it is hot, and stir it evenly with the egg beater until it is glossy (if it is as soft and hard as the protein to be whipped later). To prevent drying, cover the surface with a cloth and set aside

9. Put the protein in the freezer and take it out of the refrigerator when part of it begins to freeze (this can inhibit excessive protein dispersion and make the protein delicate and strong in support)

10. Add a small spoonful of 55g sugar into the egg white, and beat it at a medium speed for about 2 minutes with the electric egg beater (beat the rod of the egg beater in circles along the side of the basin, about 2 seconds and 3 circles, and slowly beat). In order to get more delicate protein, don’t use high speed

11. Add half of the remaining sugar and beat it for about 1 minute. Do not use high speed

12. Add all the remaining sugar, and then pass it for about 1 minute. Use medium speed. The speed of circle drawing is slower than just now. When it comes to lifting the egg beater’s stick, it’s the best to turn the egg into a delicate and soft triangle point. Pay attention not to over send it. If it’s a straight triangle point, it means it’s over sent

13. Stir the cheese paste in step 8 again and add 14% of 12 protein

14. Stir with a rubber spatula. Mixing method: put your left hand at nine o’clock of the basin, push one corner of the spade from the center of the basin to the lower left corner, when the corner of the spade touches the lower left corner of the basin, lift the spade face upward for 4-5cm, and return to the center where the spade first entered (draw a picture)

At the same time, turn the left hand counterclockwise to the seven o’clock position. Hands should be faster.

15. After mixing, add the remaining protein, and use the same method to draw a circle for about 60 times. You can’t see the protein (don’t stir too much, otherwise it’s easy to damage the protein cream)

16. Pour the cake paste into the mold, hold the mold in both hands and turn it around, so that the surface can reach a uniform height, and then use the plastic plate to smooth the surface

17. Preheat the oven to 170 degrees, pour 1-1.5cm high hot water into the baking pan, put the mold into the oven (if it is a mold with a flexible bottom, wrap it with tin foil, otherwise it will enter water) and bake at 170 degrees for 15 minutes. Lower it to 160 degrees and bake for another 15 minutes until the surface is colored. Turn off the fire and place it for 40 minutes-1 hour. Continue to bake with the residual heat of the oven (please do not bake too much before turning off the fire, and the coloring should not be too heavy). Adjust the time according to your oven

18. Remove from the oven, cool completely, cover with a layer of plastic film and refrigerate for 1 night (no need to remove from the mold)

19. Before eating, take out the baking paper from the mold and peel off the baking paper. If you can’t take it out, knock it gently so that the cake can rotate, and then use your hand to support the surface and buckle it out