Light cheese cheesecake

Overview

Recently, I have become obsessed with light cheese cheesecake. The rich cheese flavor is really irresistible!

Tags

• baking
• butter
• cream cheese
• egg
• fresh cream
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Raw material preparation.

   

2. 2 Put the cream cheese, butter, and fresh cream into a basin, stir evenly with a hand mixer over warm water.

   

3. 3 Add one egg yolk and continue mixing evenly.

   

4. 4 Add the second egg yolk and mix well. Mix well one after another, then add one egg yolk at a time until all four egg yolks are added and mix well.

   

5. 5 Sift in the low-gluten flour and stir evenly to form an egg yolk paste. I'm usually lazy and just added it.

   

6. 6 Put the egg whites in a waterless basin, add fine sugar in three batches, beat with an electric egg beater until wet peaks form, and form a protein paste.

   

7. 7 Add one-third of the egg white paste to the egg yolk paste, cut and mix evenly, do not make circles, otherwise it will defoaming.

   

8. 8 Pour all the mixed egg yolk batter into the egg white batter, mix evenly to form a cake batter.

   

9. 9 Cut the mixed cake batter.

   

10. 10 Wrap the lower part of the eight-inch removable bottom mold with oven foil.

    

11. 11 Pour all the cake batter into the mold from a high position and shake out any air bubbles.

    

12. 12 Preheat the oven to 180 degrees, put the middle layer in the baking pan, add cold water, let the mold sit in the water and bake for 10 minutes, then bake at 150 degrees for 45 minutes.

    

13. 13 Fresh out of the oven.

    

14. 14 Unmold while hot.

    

15. 15 It's very soft when eaten hot. I couldn't wait and ate it right after it was baked. In fact, if it is refrigerated for more than four hours, the cheese flavor will be particularly strong. This time it was refrigerated for a day and it did taste better than when it was freshly baked.