Light cheesecake (six inches)

Overview

Light cheese was the first cake I made when I learned how to make it. It’s easy to make and very delicious.

Beat cheese in hot water until smooth
Add 30 grams of butter, 50 grams of milk, and continue to beat with hot water
Beat until smooth
Two eggs, separate the whites and yolks. Add two egg yolks to the cheese batter. Theoretically it should be added in two steps.
The egg yolk should be silky smooth after adding it.
Sift in 10 grams of corn starch and 15 grams of cake flour
Whisk in zigzags and mix well, do not stir in circles to avoid overpowering. Cheese paste is completed
Add a few drops of lemon juice to egg white
Add 30 grams of sugar in two batches. The amount of sugar has been reduced, and the taste is just right. If you like it sweet, you can add 40 grams of sugar. Beat the eggs with a whisk until wet peaks form and have small curves.
Spoon one-third of the egg white batter into the cheese batter, and mix evenly without making circles. Then scoop out another third and mix well. For the last time, pour the cheese paste back into the egg whites and stir
The final mixed cake batter
The removable bottom mold I used was afraid of water getting in, so I wrapped tin foil inside and outside the mold. Pour in the cake batter, shake it gently to remove any big air bubbles, and pour water into the baking pan. Preheat the oven to 150 degrees for 90 minutes. After baking, let cool and unmold.
The cut is too ugly. Alas.