Light cheesecake

Overview

Tired of eating heavy cheesecake, I tried a light cheesecake today. Since I didn’t have an oval mold, I used a toast box as the mold. It looked weird, but it tasted great.

Tags

• baking
• children
• afternoon tea
• cheesecake
• butter
• cream cheese
• egg
• low gluten flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 Cream cheese melted at room temperature

   

2. 2 Hold the egg beater vertically in your hand, hold it tightly against the edge of the basin, and stir evenly. Add the egg yolks while stirring until all the egg yolks are added. Then add milk or water and mix well.

   

3. 3 Add melted butter to the egg yolk cheese batter and stir evenly while adding.

   

4. 4 Sift in the low-gluten flour, use a whisk, yes it's a whisk, make a "zig" shape with force, and mix the flour evenly. Remember to turn the basin 90° in the middle. Don't paddle in one direction all the time. This will prevent tendons. You must paddle hard. The stirred egg yolk cheese paste is smooth and shiny, with no tiny cheese particles or flour particles.

   

5. 5 Add a few drops of white vinegar or lemon juice to the egg whites, add fine sugar in three batches and beat with an electric egg beater. The head of the egg beater must hit the pelvic floor to make a clicking sound. The first time, add 1/3 when coarse bubbles appear, the second time, add 1/3 when fine bubbles appear, and finally, add 1/3 when the bubbles are fine. When lines finally appear, switch to low-speed mixing (to prevent over-whipping of the egg whites and make the meringue more delicate). Use the head of a whisk to scoop up the meringue, and the meringue will hang on it. The length of about three to four fingers is just right (when scooping up the meringue, turn off the whisk, make two circles with the head of the whisk inside the meringue, and lift it up gently). The shorter the meringue left, the higher the degree of whipping. If the egg whites are overbeaten, they may crack.

   

6. 6 Add the beaten meringue to the egg yolk cheese batter in three batches, and use the stirring technique to mix the cake batter lightly and quickly.

   

7. 7 Cut the baking paper and add it to the mold, set aside.

   

8. 8 Pour the cake batter into the mold, shake off any large air bubbles, and heat water in the baking pan to cover half of the cake mold. Preheat the oven to 150 degrees Celsius for 60 minutes.