Light cheesecake

Overview

The classic light cheesecake is a must try.

Tags

• baking
• cake
• cheesecake
• butter
• cake flour
• corn starch
• cream cheese
• egg yolk
• white vinegar
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Melt butter over water.

   

2. 2 Add cream cheese to milk, stir over water (about 65 degrees) until smooth and without lumps.

   

3. 3 Add the melted butter to the cream cheese batter in 3 batches and mix well.

   

4. 4 Add the egg yolks in 6 additions, stirring evenly after each addition.

   

5. 5 Sift in low-gluten flour and cornstarch and mix evenly.

   

6. 6 Put the egg whites into a clean basin, add 2 drops of white vinegar, add sugar in three batches and beat until stiff peaks form. (When you lift the egg beater, there is a small sharp corner)

   

7. 7 Take one-third of the egg whites, add to the cheese paste, and mix evenly. (You can preheat the oven to 160 degrees at this time)

   

8. 8 Take another third of the egg whites and repeat step 7.

   

9. 9 Pour the cheese paste back into the protein bowl and mix evenly.

   

10. 10 Place oiled paper on the bottom of the mold, pour the cheese paste into it, make it about 80% full, and shake it lightly a few times.

    

11. 11 Pour hot water into the baking pan, place it on the bottom layer, place the grill rack on the second to last layer, and put the cake mold in.

    

12. 12 Bake at 160 degrees until browned, about 30 minutes, then adjust the temperature to 150 degrees and bake for about 35 minutes. Remove from mold after cooling.