Light cheesecake

Overview

After five days of hard work, the happiest thing is to make a breakfast for my dearest family, a light cheese cake, which is soft, tender, moderately sweet, and has a particularly good taste. It is most suitable for children. Such a life is enough~

Tags

• baking
• corn starch
• egg
• low gluten flour
• sugar
• yogurt
• salt

Ingredients

Steps

1. 1 Prepare all raw materials

   

2. 2 Separate the egg yolks and egg whites, and store the egg whites in a water-free and oil-free container

   

3. 3 Separate the egg yolks and egg whites, and store the egg yolks in a water-free and oil-free container

   

4. 4 Add one-third of the sugar to the egg whites, add a little salt to remove the eggy smell, and beat with a whisk

   

5. 5 Add one-third of the sugar and beat with a whisk until texture appears

   

6. 6 Add all the remaining sugar to the beaten egg whites, and continue to beat until the egg beater is lifted into a curve but does not slide down

   

7. 7 Add yogurt to egg yolks

   

8. 8 Stir evenly

   

9. 9 Sift the flour and cornstarch and add into the mixed egg yolks and yogurt

   

10. 10 Mix cornstarch and slurry thoroughly

    

11. 11 Mix until there are no flour particles

    

12. 12 Add the beaten egg whites to the egg yolk slurry in two batches. Mix thoroughly the first time before adding the beaten egg whites and mix again

    

13. 13 Wrap the bottom of a six-inch round baking pan with tin foil

    

14. 14 After pouring the slurry, shake it several times to shake out the bubbles

    

15. 15 Pour cold water into the oven baking pan, preheat the oven to 165 degrees for 20 minutes, and bake at 160 degrees for 50 minutes

    

16. 16 Ding ding ding, the oil-free light cheesecake is finished. I didn’t buy a cake cutter, so the edges were uneven. I’ll improve next time~