Light cheesecake

Overview

The cheesecake has a light and fluffy texture💖It is sweet and not greasy, and friends who have tried it all like it!

Weigh the prepared ingredients according to the ingredient list.
Grease a cake mold with oil and flour and set aside.
Separate egg whites and yolks.
Add appropriate amount of water to the pot and heat over low heat.
When the water is just hot to the touch, put the milk and cream cheese into the basin, then place the basin into the water.
Heat and stir over water to fully melt and mix.
Add butter and continue mixing.
Sift in the low-gluten flour and cornstarch and stir evenly.
Add egg yolk liquid.
Stir until thoroughly combined.
Remove from heat, add vanilla extract and mix well.
Strain the egg yolk paste once.
Place in the refrigerator to rest.
Pour 2~3cm of cold water into a deep baking pan and preheat the oven to 160°.
Add lemon juice and cream of tartar to the egg whites.
Beat at medium-high speed, adding fine sugar in three batches during the beating process.
Beat the meringue until wet peaks (large hook shape) as shown.
Add 1/3 of the egg whites to the egg yolk paste and mix evenly.
After mixing, pour it all into the remaining meringue and stir gently to combine.
The mixed cake batter is silky smooth as shown. Pour it into the prepared mold.
Place in the middle rack of the oven and bake in the fan oven at 135° for 20 minutes, then adjust to 110° and bake for 50 minutes. Depending on the coloring, adjust to 160° and bake for 10 to 15 minutes.
After turning off the heat, insert a spatula and let it set in the oven for 30 minutes.
Remove and let cool on grill. Remove from the mold.