Marbled Light Cheesecake

All materials. Preparation work, weigh the materials. If the 6-inch round mold is a live bottom, wrap it with tin foil and brush the inner wall with butter. Separate the egg whites and yolks. Send the egg whites to the refrigerator for refrigeration

After the cream cheese is softened at room temperature, stir lightly over warm water. Add light cream yogurt and stir until smooth and smooth without any particles (it takes 1 or 2 minutes)

Remove from heat, add egg yolks in portions and mix well

Add sifted flour, use a rubber spatula to pour from low to top, stir like stir-frying (do not stir in circles)

At this time, the cheese paste will become thinner. If you refrigerate it for about half an hour and an hour, the cheese paste will become thick

When refrigerating the cheese paste, beat the egg whites. Take the egg whites out of the refrigerator and add a few drops of white vinegar. Add sugar in three batches. Use an electric egg beater to beat the egg whites until they are wet and foamy. As shown in the picture, there are slight lines and an inverted triangle hanging down when picked up

Take one-third of the egg whites and mix them with the cheese batter (the method is as above, do not make circles), then pour in the remaining egg whites, stir evenly, and put it into the mold (the cheesecake batter is a bit sticky at this time, and there is a little obstruction when stirring)

Put the chocolate and light cream into a plastic bag and put it into warm water. Wait until it softens and mix it evenly with your hands

Cut a small horizontal stripe and squeeze it onto the cake batter, use a toothpick to quickly draw upwards and downwards... After preheating the oven, put the mold in the water bath. If you are afraid of the mold leaking, you can also put a tray under the mesh to waterproof the oven. Load and unload the goods at 160 degrees for 70 minutes. After the surface is solidified and colored, there will be no flowing feeling underneath

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