Light cheesecake

Overview

The delicate and rich light cheese cake has a moist and light texture, with a slight sweet and sour taste, and is not greasy at all. Especially after refrigeration, the taste becomes more refreshing. It is one of my favorite cakes. The amount marked is for four oval light cheesecake molds. If you use a round mold, it will be approximately two 6-inch molds, or one 8-inch mold. The molds I use are 2 oval light cheese molds and 1 2-pound square bread mold. Because they are all non-stick molds, they are not oiled or powdered. If you are worried about the non-stick effect of the molds, you can spread them with baking paper.

Tags

• baking
• good looks
• old man
• students
• cake flour
• cream cheese
• egg white
• egg yolk
• unsalted butter
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all kinds of materials (I forgot to take the cake powder)

   

2. 2 Add milk to cream cheese, put it into a clean eggbeater, place the eggbeater into a basin with hot water, and slowly heat it over low heat

   

3. 3 Until the milk and cream cheese are completely blended and there are no lumps

   

4. 4 Add unsalted butter and continue stirring until there are no lumps of oil and it is completely blended

   

5. 5 Add egg yolks one by one and mix quickly

   

6. 6 Sift in low-gluten flour and mix well

   

7. 7 The batter at this time is in a delicate state, set it aside for later use

   

8. 8 Add hot water of 70 to 80 degrees to a deep baking pan, about half of the water. Place the baking pan in the middle of the oven, preheat the oven, and heat it up and down to 170 degrees for 10 minutes

   

9. 9 Pour the fine sugar into the egg whites in three batches and beat

   

10. 10 Beat until wet and foamy

    

11. 11 Add the beaten egg whites to the egg yolk batter in portions, and stir evenly from the bottom

    

12. 12 Until it is in a fine state with no particles at all

    

13. 13 Pour into the mold, eighty percent full. At this time, the cake batter is dripping in the shape of a ribbon

    

14. 14 Put it into the baking pan. At this time, the water volume accounts for about 2/3 of the height of the mold. Set the upper and lower heat to 170 degrees and bake for 30 minutes. Then turn to 150 degrees and bake for 30 minutes

    

15. 15 Do not open the oven immediately after completion. Let the cake rest in the oven for another twenty minutes, take it out, let it cool and unmold