Light cheesecake

Overview

A light and delicate cheesecake that melts in your mouth

Tags

• baking
• old man
• afternoon tea
• butter
• cake flour
• corn starch
• cream cheese
• egg
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Beat the softened butter and cheese in hot water until smooth and smooth

   

2. 2 Add egg yolks and mix well (mix well after each addition)

   

3. 3 Pour in the milk and mix well

   

4. 4 Sift in the flour and cornstarch and mix well

   

5. 5 Mixed cheese paste

   

6. 6 Add a few drops of lemon juice and sugar to the egg whites and beat with a whisk until wet foam (the egg whites appear in the shape of hooks, which means wet foam)

   

7. 7 Add 1/2 of the protein paste into the cheese paste and mix evenly (do not stir in circles)

   

8. 8 Pour the cheese paste into the remaining protein paste and mix evenly (do not stir in circles)

   

9. 9 Pour into a mold lined with oil paper and shake a few times to release air bubbles

   

10. 10 Place in the preheated oven, using the water bath method, bake the middle layer at 150 degrees Celsius for 40 minutes, then turn the heat up to 150 degrees Celsius and bake at 155 degrees Celsius for 15 minutes

    

11. 11 After the baked cake cools down naturally, remove it from the mold. In order to ensure that the cuts of the cake are smooth, clean the knife before cutting (it will taste better after being refrigerated for a few hours)