Classic light cheesecake

Overview

Friends who like baking will never forget the charming taste of classic light cheesecake. It has a simple and elegant appearance, a delicate and silky texture, and a mellow taste. The light cheese cake is similar to the chiffon cake, but the amount of flour is reduced and cream cheese is added, making the taste not only soft, but also refreshing and soft. Especially in the hot summer, this cake, which tastes best after being refrigerated, is like a soft breeze, bringing slow deliciousness and refreshing taste. The Petri PE8289WT steam oven has soft temperature control and a more advanced central heating system. It can absorb hot air without blind spots and form a circulating temperature wall, making it easier to color evenly. It is especially suitable for making this light cheese cake, which is more difficult than the crazy cake.

Tags

• baking
• afternoon tea
• butter
• cream cheese
• egg yolk
• low gluten flour
• sugar
• white vinegar
• milk
• protein

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Cut the cream cheese into small pieces and mix with the milk, separate from the water and melt.

   

3. 3 Use a hand mixer to stir in one direction until smooth and without any lumps.

   

4. 4 Add the butter and continue stirring until the butter melts and remove from the hot water.

   

5. 5 Three eggs, whites and yolks separated.

   

6. 6 Add the egg yolks to the cheese liquid, one at a time, stir well before adding the remaining egg yolks.

   

7. 7 Sift in the low-gluten flour and mix thoroughly to make a cheese yolk paste.

   

8. 8 Add a few drops of white vinegar to the egg whites, and add the sugar into the egg whites in 3 portions. Whisk until it becomes wet foam and you can pull out a soft curved hook.

   

9. 9 Use a spatula to mix evenly in three batches: first add 1/3 of the meringue into the egg yolk paste and mix; then add the remaining 1/2 into the egg yolk paste and mix; finally, pour the egg yolk paste into the remaining meringue and mix into cake batter.

   

10. 10 Put the mixed cake batter into the mold until it is about eighty full.

    

11. 11 After the cake batter is ready, fill the baking pan with 60% boiling water, place it on the bottom floor of the steam oven, and preheat the oven to 180 degrees. Place the mold on the middle shelf of the oven and bake at 180 degrees for 30 minutes.

    

12. 12 Turn to 150 degrees and bake for 25 minutes. Don't rush to take it out after baking. Let it simmer in the oven for 20 minutes.

    

13. 13 Remove from the mold after cooling completely. If you want to eat, put it in the refrigerator for more than 2 hours for the best taste.