Light cheesecake

Prepare the ingredients: 130g cream cheese, 50g light cream, 60g yogurt, 2 eggs, 45g low-gluten flour, 50g fine sugar, 3 drops of lemon juice, a small piece of butter, and a piece of aluminum foil

Put 130g of cream cheese, 50g of light cream, and 60g of yogurt into a blender (juicer) and blend until smooth and without particles

Separate the egg whites and egg yolks from the two eggs, pour the mixed cheese paste into a large bowl, add the egg yolks, and stir evenly in one direction with a whisk

Sift the low-gluten flour into the cheese paste, stir it up and down with a spatula, and stir until the flour and cheese paste are completely combined. Then cover the lid of the box tightly, or seal it with plastic wrap and put it in the refrigerator for a while

I use a cake mold with a removable bottom. First cover the bottom of the cake mold with aluminum foil and put it into the cake mold

Then wrap the cake mold with larger aluminum foil from bottom to top, and evenly coat the bottom and inner wall of the cake with melted butter and set aside. (Because unlike chiffon, which can be turned upside down to take out the cake, this method can easily take out the cheesecake)

Then start to beat the egg whites, add 3 drops of lemon juice into the egg whites (because this time you are using yogurt, you can beat the egg whites without adding lemon juice), use a whisk to start beating until there are big bubbles

Pour in one-third of the white sugar and continue beating until the egg whites begin to thicken. Add another third of the white sugar and continue beating

After the egg whites begin to appear lines, pour in the remaining one-third of the white sugar, and finally beat the egg whites until the egg whites can be pulled out sharp corners. Preheat the oven to 150 degrees

Take out the cheese paste from the refrigerator, pour one-third of the egg whites into the cheese paste, and stir evenly with a spatula

Then pour the cheese paste into the remaining egg whites and stir evenly

Lift the evenly mixed cake batter and pour it into the cake mold from a height (30cm). Use a soft spatula to gently draw circles on the surface of the cheese to eliminate traces on the surface of the cheese

Put the baking pan into the bottom layer of the oven, pour 3cm of water into the baking pan, the second to last layer, put it on the wire rack, and then put the cake batter on the wire rack (if the cake mold is high enough, it is more convenient and better to put the cake batter directly into the baking pan filled with water. The oven is 150 degrees for 70 minutes. After baking for 30 minutes, you can turn the cake mold to 180 degrees to continue baking (to prevent uneven heating of the oven and uneven coloring of the cake)

Fragrant, soft, sweet but not greasy light cheese cake is ready

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