Light cheesecake
Overview
Light cheesecake is the most popular cake in our house. The fragrant cheese flavor is so delicious that I really can’t stop eating it. The recipe for this cake comes from the Internet, and it is said that the original author is Ai Chu. Thanks so much for sharing such a great recipe. The original square is the amount of an 8-inch round mold. Here I convert it to the amount of a three-pot oval light cheesecake mold in proportion.
Tags
Ingredients
Steps
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Add the cream cheese, light cream, fresh milk and butter from ingredient A into the container.
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Stir continuously while heating over water. Try to break up the cream cheese particles as much as possible, and the cheese paste after mixing evenly will be in the form of a relatively fine paste.
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Mix the ingredients in B and add to the cheese paste, mix well.
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Beat the egg yolk in A, add it to the cheese paste, and mix well.
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Add the egg whites in C to an oil-free and water-free container, add a few drops of white vinegar, and beat with an electric egg beater. Add the sugar in three batches, and finally add starch. Beat the egg whites until you can see a slightly drooping hook on the egg beater after lifting the egg beater.
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Take 1/3 of the beaten egg white, add it to the egg yolk liquid, mix evenly.
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Add the mixed cake batter to the remaining 2/3 egg whites and mix evenly.
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Add the mixed cake batter into the mold.
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After preheating the oven to 180 degrees, place the mold into a baking pan filled with cold water (limited by the height of the baking pan, the waterline height reaches 1/2 of the mold), insert the bottom layer, bake at 180 degrees for 30 minutes, then turn to 150 degrees and bake for 40 minutes.
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After taking it out of the oven, let it sit until it is no longer hot to the touch and the edge of the cake separates from the inner edge of the mold, then remove from the mold. Let cool completely or refrigerate overnight before serving.
