Light cheesecake

Overview

This has always been my favorite~ After learning baking, I finally couldn’t help but try making it myself~ Fortunately, it was a success and I was very happy~

Tags

• baking
• baileys
• butter
• cake flour
• chestnut flour
• cream cheese
• egg
• fine sugar
• milk

Ingredients

Steps

1. 1 Have materials and tools ready. Separate the egg whites and yolks and set aside.

   

2. 2 Beat the cream cheese with milk and hot water until smooth and without lumps, then add the butter and beat until the butter melts evenly.

   

3. 3 Slowly add the egg yolks, stirring constantly to prevent the yolks from becoming cooked.

   

4. 4 Add the previously mixed and sifted low flour and chestnut flour to the cake batter, and mix evenly until it becomes thicker and lines can appear. Set aside to cool and set aside.

   

5. 5 Add a few drops of white vinegar to the egg whites, add sugar in three batches, and beat the egg whites until wet peaks form.

   

6. 6 Add one-third of the egg whites to the cake batter and mix evenly, mainly to avoid defoaming.

   

7. 7 Then pour the mixed cake batter into the remaining egg whites and mix evenly.

   

8. 8 Pour the mixed cake batter into the mold and shake it vigorously a few times to knock out the air inside.

   

9. 9 Put it into the middle layer of the oven and use the water bath method (because it is a live-bottom mold, I added a baking tray of warm water to the bottom layer of the oven), 130 degrees up and 160 degrees down, 40 minutes. Ovens that cannot be controlled separately can be used at around 150 degrees.

   

10. 10 After taking it out of the oven, let it cool down and then unmold it. It is best to put it in the refrigerator for one hour before eating. It will taste better.