Light cheesecake
Overview
If you know how to make chiffon cake, it shouldn't be difficult to make this. The method is somewhat similar to chiffon, except that you need to heat and stir while making the egg yolk paste. Light cheese requires low-temperature baking. Only by controlling the temperature can it be baked beautifully, the surface will not crack, and it tastes more delicate than chiffon, with a strong milky aroma.
Tags
Ingredients
Steps
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Separate the egg yolk and protein, put the egg yolk into a small bowl, and put the egg white into a water-free and oil-free egg beating basin.
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Put the cheese and milk into another mixing bowl, then put it into a pot with hot water, turn on low heat, and use a manual egg beater to beat the cheese until there are no grains
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Add butter and continue beating until butter melts.
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Add the egg yolks in portions, beating quickly with a whisk after each addition until evenly combined.
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Turn off the heat, remove the egg beater from the hot water, and sift in the flour. Mix well
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Add white sugar to the egg whites, add a few drops of lemon juice, and beat until wet foam forms. Lift the beater to form a curved angle as shown.
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Pour a little of the beaten meringue into the egg yolk batter and mix evenly.
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Then pour it all into the meringue basin and mix evenly
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Apply a little butter around the mold in advance, pour the cake batter into the mold, place it on the baking sheet, and tap it lightly on the countertop a few times to shake out any big air bubbles. Place the baking pan into the lower shelf of the oven, fill the baking pan with water, turn the heat up and down, and bake at 120 degrees for 75 minutes.
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After baking, take it out to dry for two or three minutes. Then tap the mold sideways a few times and tap on all sides to release it. If there is still a little bit of sticking, use a demoulding knife to scratch it.
