6-inch light cheesecake

Overview

Cheesecake, I have been thinking about it for a long time, and I took advantage of the weekend to fulfill my wish. I have searched a lot of various cheesecake recipes on the Internet, and I was dazzled by them. When I thought about it carefully, I found that the ingredients used were only a few kinds, and the production methods were also similar. So just follow the pattern according to your own feelings. In order to create a light and light taste, I increased the amount of powder without authorization, and therefore also increased the amount of milk. It did not shrink when baked. It was very tender and had a small crack. However, the moist and soft texture that melted in the mouth was enough to make up for the small defect of cracking.

Tags

• baking
• afternoon tea
• animal whipped cream
• cake mix
• corn flour
• cream cheese
• egg yolk
• milk
• sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 Prepare materials. Separate the egg whites and egg yolks, and soften the cream cheese at room temperature in advance.

   

2. 2 Add lemon juice to the egg whites, add sugar in batches, and beat until the meringue is wet. It is said that this can prevent the cake from cracking. I accidentally beat it for a while, and I was almost dry. Beat and refrigerate.

   

3. 3 Beat the softened cream cheese until there are no lumps, add milk and light cream and continue beating until smooth.

   

4. 4 Then add the egg yolk and beat evenly. Now it's time to preheat the oven, set to 160 degrees.

   

5. 5 Sift in the cake flour and cornmeal and mix into a smooth cheese paste without any particles.

   

6. 6 Take the meringue out of the refrigerator and add the cheese paste in two batches.

   

7. 7 Quickly stir into cake batter and refrigerate.

   

8. 8 After placing the cake batter in the refrigerator, prepare the mold. Wrap the 6-inch removable bottom mold with tin foil, and apply a layer of butter on the inner wall of the mold to prevent sticking.

   

9. 9 Pour the cake batter into a 6-inch mold.

   

10. 10 Pour warm water into the baking pan, place the mold directly into the baking pan, and bake at 160 degrees for 60 minutes. This is how it will look like after baking for 40 minutes.

    

11. 11 After 60 minutes at 160 degrees, turn off the oven and let the cake cool naturally in the oven for 20 minutes, then bring it to room temperature and continue to cool. Do not rush to unmold it.

    

12. 12 After it is completely cooled, slowly remove it from the mold. The cake will be very tender at this time and will be trembling after being removed from the mold. If you want a better taste, you can refrigerate it for 2 hours before eating.