Light cheesecake ~ easy to use version

Overview

This recipe is for one 8-inch oval or two 6-inch ovals. I bake two oval ones together. If one is 8 inches, please consider lowering the temperature by 5 to 10 degrees, extending the time a little, and adjusting it yourself. I probably made about 40 of them before I dared to publish the recipe. I can’t eat much myself, so I’ll give it all to the three parents. Craftsmanship is really a product of money and time. The steps may seem complicated, but don't worry, it's not difficult. Do it step by step, you won't be in a hurry, hehe, really.

Tags

• baking
• butter
• cake flour
• egg
• homemade aged yogurt
• white sugar
• cheese
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Weigh all ingredients and soften the cheese at room temperature in advance

   

2. 2 Make a pot of water and set aside

   

3. 3 Heat the milk in the microwave for 20 seconds until it is warm

   

4. 4 Put water in the baking pan. My oven is 32L. The full pan is about 250ML and about one centimeter high. Please adjust it yourself.

   

5. 5 Heat the butter in the microwave for 20 seconds, then brush a layer of butter into the mold with your hands, not too much.

   

6. 6 Start making the egg yolk paste. Beat the egg yolks slightly with a whisk. Add 100 grams of yogurt and mix well. Pour in the melted butter and mix well. Add the sifted low flour and mix well until it is smooth and smooth without particles;

   

7. 7 Put the weighed cream cheese in the basin, please soften it in advance, beat it slightly with an electric egg beater, then add 100 grams of milk in batches and beat well, put the cheese basin on top of a pot of hot water, and melt the cream cheese over the water until there are no particles and it is completely thick.

   

8. 8 Add the cheese paste to the egg yolk paste and mix well

   

9. 9 Preheat the oven to 230 degrees.

   

10. 10 Add a spoonful of salt to the egg whites, about 1g. Beat until fish-eye bubbles form, add a few drops of lemon juice, and add fine sugar in three batches, stir until wet and foamy, about 70% thick, that is, when you lift the head of the whisk, you can pull out a slightly shaped triangle. Don't make it dry, otherwise it will crack easily. [There are a lot of bubbles during the beating process of egg whites. When the temperature is too high, the bubbles will expand and burst. Therefore, the egg whites must not be over-beaten. 7 minutes of wet foaming is enough]

    

11. 11 Add 1/3 of the whipped egg white batter into the batter in 8, use the cut and mix method to mix evenly, pour the mixed batter back into the remaining 2/3 of the egg white batter, and mix evenly using the same cut and mix method; pour the mixed cheese batter into the baking mold, level it, and pour it almost 80% full. Look, the ratio of this recipe is just right

    

12. 12 Bake in a preheated oven over water (water bath method), with upper and lower heat, middle and lower layers, bake at 230 degrees for 10 minutes for color, then turn to 160 degrees and bake for 60 minutes

    

13. 13 My Panasonic oven has a weak flame and it takes 20 minutes to get color

    

14. 14 About 3 minutes after taking it out of the oven, unmold it while it's still hot. Invert it into a medium-sized plate. You can put oil paper on it for convenience. Then invert it into a cake base and put it in the refrigerator for one night to taste better.

    

15. 15 Bottom~

    

16. 16 The oil paper is convenient for packing small boxes, and it is also hygienic

    

17. 17 Perfect noodles~~ Eat it yourself without thinking about pectin noodles

    

18. 18 Side

    

19. 19 Into the box

    

20. 20 Does it look like it’s for sale?

    

21. 21 Show your strength

    

22. 22 Show

    

23. 23 Show

    

24. 24 Okay, stop looking, go do it and show your own🐥🐥🐥