Refreshing and soft, it melts in your mouth and is very suitable for babies to eat light cheese cake

Overview

I have always been obsessed with the light cheese cake, which has a soft and refreshing taste with a faint milky fragrance. I have made it several times and always feel that something is missing. I have been constantly correcting the recipe. This time I finally made it delicious and suitable for the whole family to eat together. 8 inches of light cheese...

Tags

• baking
• animal whipping cream
• cream cheese
• egg
• homemade yogurt
• low gluten flour
• sugar

Ingredients

Steps

1. 1 After taking the cream cheese, light cream, and yogurt out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor. Use the food processor to beat them until they are smooth and grain-free.

   

2. 2 Beat the cheese with a food processor and pour it into a large bowl.

   

3. 3 Add 4 egg yolks to the cheese batter

   

4. 4 Beat evenly with a whisk.

   

5. 5 Sift the cake flour into the cheese batter and mix well with a rubber spatula. Stir until the flour and cheese paste are completely combined, then place the mixed cheese paste in the refrigerator.

   

6. 6 Next beat the egg whites.

   

7. 7 Use a whisk to beat the egg whites until they form fish-eye bubbles, add 1/3 of the sugar and continue beating.

   

8. 8 Beat the egg whites until thick, then add 1/3 sugar. When the surface begins to beat and lines begin to appear, add the remaining 1/3 of the sugar.

   

9. 9 Beat the egg whites until they are close to stiff peaks. For the beaten egg whites, lift the egg beater and pull out a sharp corner. The top of the horn is slightly curved. This state is fine.

   

10. 10 Take the cheese paste out of the refrigerator. The cheese paste should be thicker by now. Scoop 1/3 of the egg whites into the cheese batter.

    

11. 11 Use a rubber spatula to fold in the egg whites and cheese batter. Pay attention to the mixing technique: stir from the bottom up. Never stir in circles, otherwise the beaten eggs will severely defoam, which will directly cause the cake to shrink or collapse, or even fail to rise.

    

12. 12 After mixing the egg whites and cheese paste, pour them all back into the egg white bowl.

    

13. 13 Continue to mix the egg whites and cheese batter with a rubber spatula. Remember, don’t stir in circles.

    

14. 14 The mixed cake batter should be very thick and delicate. If it is too runny or there are many small bubbles, the cake will definitely be unsuccessful.

    

15. 15 My cake mold has a removable bottom. I cut a piece of oil paper on the bottom of the mold and laid it on it. It is easier to remove the mold. In order to prevent water from getting into the bottom during the next step of baking in a water bath, I also wrap the entire bottom with tin foil. If it is a fixed mold, you can omit this step.

    

16. 16 Pour the mixed cake batter into the cake mold and shake it a few times to knock out the air bubbles inside

    

17. 17 Fill the baking pan with water to a height of about 3cm. Place the cake mold into a baking pan (directly in water), put the baking pan into the lower shelf of the preheated oven, bake at 160 degrees for 80 minutes. Until the skin is evenly colored, the cake is completely solidified, and there is no flowing feeling when pressed with your hands, it is ready to be taken out of the oven.

    

18. 18 Since I put oiled paper around the cake before pouring the batter, there is no problem with the demoulding time. The cake can be demolded immediately after it is baked, but it is hot to the touch and the color is darker because the heat is higher