Light cheesecake

Overview

It’s not unusual to be able to make light cheesecake, but I made this light cheesecake all by myself from the cream cheese to the finished product!

First, let’s talk about how to make cream cheese yourself, 250g of light cream
Add 1000g fresh milk
Bring to a boil
After it cools down, add a spoonful of white vinegar
Then stir it with a spoon and it will slowly form a flocculation
When the floc gets bigger and the upper layer of the liquid becomes clear, it can be filtered on three layers of gauze
Take a six-inch round mold, wrap it with tinfoil on the outside, and put tinfoil on the inside
Press the prepared buttercream firmly, separate out 100g, and add it to the two egg yolks
Add 60g of milk and 30g of low-gluten flour and stir evenly
Stir until there are no big lumps left and you can complete the egg yolk paste
Beat two egg whites until they become foamy
Take out one third and add it to the egg yolk batter, mix evenly
Then pour it back into the egg whites and stir up and down
Mixed state, light and delicate
Then pour it into the mold from a high place, shake it, and scrape the surface with a scraper
Add 3cm of hot water into the baking pan, put it in, and put it in a 160-degree water bath at the middle level for an hour
Homemade cream cheese