Cotton light cheesecake - delicate, light and melt-in-your-mouth

Overview

The recipe for this melt-in-the-mouth light cheese comes from Yuye Nina. I reduced the sugar by 5 grams, and I think the sweetness is just right. I also added a sifting step, so the finished product is super delicate and light, especially when it is just out of the oven and unmoulded, it is like a piece of tender tofu. It was trembling, and I broke a small piece on the edge within an hour, and it covered the surface of the cake when it was unmoulded. You must use a flat-bottomed tool without lines, otherwise you will leave a mark on the tender cake surface like I did. (Alas, I had a sudden thought at that time, so I just grabbed a steamer and covered it.) It tastes better after being refrigerated. Of course, you may also like it freshly baked without refrigeration, so feel free to do so!

Tags

• baking
• children
• afternoon tea
• cheesecake
• butter
• cake flour
• corn starch
• cream cheese
• egg yolk
• fine sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Separate egg yolks and protein, mix milk and butter, mix cake flour and cornstarch, and set aside other ingredients.

   

2. 2 Soften the cream cheese over warm water and use a spatula to blend it into a smooth, lump-free mixture.

   

3. 3 Heat the milk and butter over heat-proof water, melt the butter and beat with eggs.

   

4. 4 Let it dry until warm, then sift in the flour and stir with egg beaters until there is no dry powder.

   

5. 5 Add egg yolk and beat well.

   

6. 6 Sift the egg batter above.

   

7. 7 Pour the sifted egg batter into the cream cheese.

   

8. 8 Stir with egg beater. If you feel that the cheese cannot melt, you can move it to a hot water pot and heat it slightly. Stir evenly while it is hot.

   

9. 9 Sieve it again, and use a spatula to scrape the small pieces of cheese that were not evenly mixed in the sieve.

   

10. 10 Sifting twice makes the finished product very fine, minimizing clumps of cheese and bubbles.

    

11. 11 Add a few drops of lemon juice to the egg whites, add fine sugar in three batches, and beat until wet foam forms, then lift the egg beater to form a large curved hook.

    

12. 12 Fold the egg whites and egg yolk paste evenly in three batches.

    

13. 13 Pour it into the mold and shake it gently for a while to soak it. The amount of this recipe is exactly the size of an oval cheese mold.

    

14. 14 Pour hot water into the baking pan and preheat the oven to 200 degrees. After preheating is completed, place the baking pan into the middle and lower layers, then put the cheese mold in, turn to 180 degrees and bake for 10 minutes. Turn to 140-150 degrees to brown to the desired level, then cover with tin foil and continue baking. Bake at 140-150 for about 45-55 minutes.

    

15. 15 After baking, take it out and let it sit for 2-3 minutes. Gently tap the sides of the mold at an angle. You can see that the sides of the cake have separated from the mold. Take a flat plate and place it on the cake. Turn it upside down to unmold and immediately place the cake upright. After cooling, the refrigerated taste will be better. When cutting, the knife should be roasted with fire, wipe it clean with a cloth and then roast it for another cut.

    

16. 16 The texture is super fine and melts in your mouth.

    

17. 17 The texture is super fine and melts in your mouth.