Light cheesecake

Overview

Light cheesecake, also known as light cheesecake. The heavier cheesecake is lighter but has the richness of cheese. After being refrigerated, the taste is refreshing and delicate.

Tags

• baking
• corn starch
• cream cheese
• egg yolk
• low gluten flour
• unsalted butter
• white sugar
• milk
• protein

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Put milk, cream cheese, and butter into a bowl

   

3. 3 Heat over low heat over water and stir with a hand mixer until completely melted

   

4. 4 When it is warm with your hands, add the egg yolk and stir evenly. If there are any particles, it is best to pass them through a sieve to make them more fine

   

5. 5 Sift flour and starch into butter paste

   

6. 6 Stir evenly and it will drape like silky satin

   

7. 7 Beat the egg whites into rough foam with an electric whisk, then add 15 grams of sugar

   

8. 8 When making fine foam at medium speed, add 15 grams of white sugar

   

9. 9 When you continue to beat at medium speed until it becomes more delicate and textured, add the remaining 20 grams of white sugar

   

10. 10 Continue to beat at medium speed, lift the whisk head, and when the protein paste forms a larger hook, the beating is complete; at this time, start preheating the oven to 180 degrees

    

11. 11 Take one-third of the egg white batter and fold it into the creamy egg yolk batter

    

12. 12 Stir until evenly mixed and pour it back into the egg white batter bowl

    

13. 13 Mix by turning and cutting to form a fine and shiny cheesecake batter

    

14. 14 Pour the cake batter into a light cheesecake mold and a 6-inch non-stick round mold, shake it a few times to release big air bubbles

    

15. 15 The oven has been preheated. Place a baking pan filled with cold water on the middle shelf of the oven, and then place the mold filled with cake batter in the baking pan. Add enough water. It is best not to open the oven door in the middle. This is the water bath method. First, 180 degrees for 15 minutes, then turn to 130 degrees for 50 minutes

    

16. 16 When the time is up, don’t rush to take it out. Simmer it in the oven for 15 minutes before taking it out. The taste will be better after being refrigerated

    

17. 17 The light cheesecake in the round mold is more beautiful than the one in the long mold

    

18. 18 Refrigerate and cut into pieces before eating

    

19. 19 Delicate and rich