Light cheesecake
Overview
[Light cheesecake] You must try this delicate texture. When I saw Nunnv’s durian light cheesecake, I immediately wanted to make it and quickly bought the ingredients. After the cream cheese came back, I didn't make durian flavor. I thought, this thing is quite expensive. If durian is added, it will be even more expensive. If it can't be made, it won't be a waste. Let's start from the basics! It is right to start everything from the basics. As long as the basics are done well, there will be no problems with the rest. Let’s do it!
Tags
Ingredients
Steps
-
Material diagram.
-
Soften the butter at room temperature, put it together with the cream cheese, add warm water and warm milk and beat evenly.
-
Until it becomes a fine paste.
-
The egg yolk and white are separated, the white is placed alone, and the yolk is placed in the cheese paste.
-
Melt the egg yolks with the cheese and sift in the mixture of flour and cornstarch. Mix the cheese and egg yolk mixture evenly.
-
Add sugar to the egg whites and squeeze a few drops of lemon juice.
-
Beat with an electric mixer until wet peaks form.
-
Lift the whisk and the lines will not disappear.
-
Grease the walls of the cheese mold with butter and line the bottom with parchment paper. Preheat the oven to 180 degrees.
-
Add one-third of the egg white batter into the egg yolk batter, and mix evenly using the stirring and cutting method.
-
Pour this part of the batter back into the egg white batter and mix evenly using the same technique.
-
Mixed paste.
-
Put it into the mold. This formula is exactly the amount of a cheese mold. Gently shake out the big bubbles.
-
Take a deep baking pan, add hot water of about 60 degrees, and put the cheese mold on it. The water depth is about 3cm. Oven at 180 degrees for 30 minutes, turn to 170 degrees for 30 minutes,
-
Baked cheesecake.
-
Unmold while hot. The texture and taste will be better when eaten refrigerated.
