Light cheese cheesecake (6 inches)

Overview

First of all, let me make it clear that the picture above was found by Du Niangli. I have no artistic skills and the photos are not artistic enough... The baby is feeling bitter, and only the baby knows... Ahem, okay, in fact, I have made this kind of cake several times, using different recipes each time. For the time being, I feel that this recipe is the best. It has relatively few ingredients, and it tastes good and is fragrant enough. Junzhi's big recipe is filled with cream and yogurt, and the taste is amazing, but for a girl like me who suddenly gets a muscle and wants to make a cake, the lack of ingredients is always a flaw...

Tags

• baking
• butter
• cream cheese
• egg
• low gluten flour
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Let’s take a group photo first

   

2. 2 It is best to prepare the mold before starting work. I use a 6-inch round mold with a live bottom and lay it with tin foil or oil paper

   

3. 3 Heat the cream cheese over water until there are no lumps. It will look like this after heating

   

4. 4 While the cream cheese is heating, you can make a milk-flour paste and mix the milk into the flour

   

5. 5 After stirring, it will look like this. It is best to stir until there are no big particles and it becomes a very thick paste.... (please ignore the paper towel)

   

6. 6 After the cream cheese is heated, you can take it out. You can use the remaining water to heat the butter to melt it. Be careful not to heat it intentionally, it will melt on its own

   

7. 7 When the butter melts, you can add milk into the cheese paste. Be careful to add it in 2-3 times and stir evenly

   

8. 8 When the butter is melted, continue to add it to the cheese paste. You must add it in three times, otherwise it will be difficult to stir it evenly. You have to wait until each time it is stirred well before adding the next one. It must...it will look like this in the end

   

9. 9 Add the milk roux to the cheese batter and mix well

   

10. 10 Add egg yolks and mix well, add one egg at a time, add another one after mixing, one at a time

    

11. 11 The primary cheese paste is completed and sifted. It must be sifted because sifting involves the taste

    

12. 12 After sifting, you will find particles of milk roux... Hehehehe

    

13. 13 The ultimate cheese paste.....Perfect

    

14. 14 Add a few drops of white vinegar or lemon juice to the egg whites, add sugar in 3 batches and beat until wet peaks appear, with small hooks... After beating, you can start preheating the heat to 160 degrees

    

15. 15 First add one-third of the egg whites to the cheese paste, mix well, and mix with a cutter, being careful not to defoam

    

16. 16 Then pour it into the mold, shake it a few times, and put it in the oven. Remember to use a water bath, so fill the baking pan with water and put down the bottom layer... Heat up and down at 160 degrees for 1-1.5h

    

17. 17 Done… Done! The color on the surface is a bit dark, so I won’t take a photo of the surface

    

18. 18 This is the first time I made it, the color is a little lighter

    

19. 19 First time*2