Light cheesecake

Light cheesecake

Overview

In Nuomi's words, cheesecake is the king of cakes and her favorite. For her, I started learning to make this cake that even I can’t put down now. Soft and fragrant, delicate and moist, it melts in your mouth. Whether it’s the visuals or the taste, it will leave you wanting more. Even our little hamster never gets tired of eating it! When I made it for the first time, I searched for recipes in Gourmet World and found Tao Ma. Her writing was very detailed. With her experience, I succeeded the first time. The praise from my family members also increased my confidence. However, due to different techniques and oven temperatures, the results will vary. In short, practice is the most important. Find your own way.

Tags

Ingredients

Steps

  1. Prepare all ingredients

    Light cheesecake step 1

  2. Pour hot water into a basin, then add cream cheese and milk into another clean stainless steel basin that is oil-free and water-free, and stir evenly without any particles

    Light cheesecake step 2

  3. Separate the egg yolks and egg whites, and place the egg whites in another clean, oil-free and water-free stainless steel basin, set aside. Add the egg yolks one by one to the mixed cream cheese, add one in and mix well, then add the second egg yolk until all is added and mix well.

    Light cheesecake step 3

  4. Add the butter and stir well until the butter is completely melted

    Light cheesecake step 4

  5. Remove the stainless steel basin of cheese paste from the water basin, add sifted low-gluten flour, and mix evenly

    Light cheesecake step 5

  6. Add sugar to the egg whites

    Light cheesecake step 6

  7. Use a whisk to beat at high speed and then at low speed until wet peaks form

    Light cheesecake step 7

  8. Beat until soft and drooping hooks appear when you lift the whisk, and the wet egg whites are ready. Don't beat it too hard, otherwise the baked cake will crack easily.

    Light cheesecake step 8

  9. Pour one third of the egg white batter into the batter

    Light cheesecake step 9

  10. Stir evenly, do not stir, be sure to stir up and down, hold the edge of the basin with your left hand, and turn to the left while stirring until no more protein paste is visible

    Light cheesecake step 10

  11. Pour all the remaining egg white batter into the batter and mix evenly

    Light cheesecake step 11

  12. This is the mixed batter

    Light cheesecake step 12

  13. At this time, insert the baking pan into the bottom shelf of the oven, pour boiling water into the baking pan, fill two-thirds of the baking pan, and preheat at 180 degrees for 10 minutes

    Light cheesecake step 13

  14. Pour a little corn oil into the 6-inch mold and use a brush to brush the bottom and edges evenly

    Light cheesecake step 14

  15. Stick grease paper on the mold so that the cake will not shrink easily and it will be easier to remove from the mold after the cake cools

    Light cheesecake step 15

  16. Pour the batter into two 6-inch molds respectively. If you pour the batter into one mold, the cake will be too high and it will not look good when cut out. However, my oven fits two 6-inch molds. Place the molds on the table and shake them to remove the big bubbles, and prepare to put them in the oven

    Light cheesecake step 16

  17. Put it in the oven and bake for about 25 minutes. After the cake is colored, cover it with tin foil to prevent it from getting darker. "The specific time depends on your own oven. Be sure to keep an eye on the oven and pay attention to the coloring." Then adjust the upper and lower heat to 140 degrees and continue baking for 40 minutes. Don't take it out immediately after baking, put it in the oven for 30 minutes.

    Light cheesecake step 17

  18. After it comes out of the oven, just push the bottom plate with your hand and it will come out of the mold, which is very convenient. When eating, tear off the oil paper.

    Light cheesecake step 18

  19. Appreciation of the finished product

    Light cheesecake step 19

  20. Appreciation of the finished product (this is the finished product after being reversed and taken off the plate)

    Light cheesecake step 20

  21. It’s delicious. Have a piece while it’s hot. It’s so fragrant (it’s even better with a cup of coffee in the afternoon☕)

    Light cheesecake step 21

  22. You can never tire of eating it (especially suitable for the elderly and children). Keep it in the refrigerator in the summer to make it taste better. However, it is soft when hot. My glutinous rice likes to be eaten hot

    Light cheesecake step 22