Light cheesecake

Overview

Who says you have to celebrate your birthday to eat cake? You can eat delicious cakes if you want. If you learn how to do it, you are so willful. Refreshing, moist, delicate and tender light cheesecake can activate a good mood for the day!

Tags

• baking
• cake flour
• cream cheese
• egg
• whipping cream
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 After taking the cream cheese, light cream, and milk out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor. Use the food processor to beat them until they are smooth and grain-free.

   

3. 3 Beat the cheese with a food processor and pour it into a large bowl. Add four egg yolks one at a time to the cheese batter and beat evenly with a whisk. Sift the cake flour into the cheese batter and mix well with a rubber spatula.

   

4. 4 Because my cream cheese and whipped cream were refrigerated at too low a temperature and froze, and there were still small particles after stirring in the food processor, I sifted the cheese paste once (this process is painful, so don’t sift it if you don’t pay attention to your own food). Cover the blended fine cheese paste with plastic wrap and place in the refrigerator until ready to use.

   

5. 5 Start beating the egg whites until they are close to stiff peaks, but do not need to beat until stiff peaks. (At this time, you can pour cold water into the baking pan, the water level is about 2/3 of the height, and preheat the oven at 150 degrees.) Take the cheese paste out of the refrigerator. The cheese paste should be relatively thick at this time. Scoop 1/3 of the egg whites into the cheese batter. Use a rubber spatula to fold in the egg whites and cheese batter. After mixing the egg whites and cheese paste, pour them all back into the egg white bowl. Continue to use a rubber spatula to fold the egg whites and cheese batter evenly.

   

6. 6 Pour the mixed cake batter into the cake mold. Place the cake mold on the baking grid, put it into the second-to-last level of the preheated oven, bake at 150 degrees for about 70 minutes. Until the skin is evenly colored, the cake is completely solidified, and there is no flowing feeling when pressed with your hands, it is ready to be taken out of the oven.

   

7. 7 Freshly baked cakes are fragile, so do not take them out and demold immediately. Leave them in the oven to cool for half an hour before taking them out. Wait until they are completely cooled before demolding them. Do not turn them upside down to cool like a hurricane.

   

8. 8 Place in the refrigerator and refrigerate for more than 4 hours before cutting into pieces.