Light cheesecake

Overview

The light cheese cake has a light texture and a rich milky aroma, and tastes better after being refrigerated. Moist than other cakes, it melts in your mouth.

Tags

• baking
• butter
• cake flour
• cream cheese
• egg
• sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Beat the cheese first, then add the egg yolks one by one and beat well.

   

3. 3 After beating all the egg yolks, add milk and beat evenly.

   

4. 4 Add the melted butter.

   

5. 5 Beat again until smooth.

   

6. 6 Sift the low-gluten flour and add to the mixed cheese batter.

   

7. 7 Mix well and set aside.

   

8. 8 Add sugar to the egg whites in 3 batches and beat. The egg whites only need to be beaten to about 70%. (The beaten egg whites are still soft. Use a whisk to scoop up the egg whites. The egg whites can hang on them over a larger area.)

   

9. 9 Add the beaten egg whites to the cheese flour batter in 3 batches and mix well.

   

10. 10 Spread butter around the mold and line the bottom with parchment paper.

    

11. 11 Pour the mixed cake batter into the mold, place it in a baking pan, and fill the baking pan with warm water.

    

12. 12 Preheat the oven to 150 degrees Celsius, place on a baking sheet, and bake at 150 degrees Celsius in the middle for 60 minutes. Cover with tin foil while baking and browning.