Lemon Light Cheesecake

Overview

I have made light cheesecake several times before, and I think the egg taste is stronger. Although it is sweet and delicious, I still feel it lacks a bit of flavor. So this time I decided to add some lemon to it. It turned out to be a good fit indeed. What I made this time was a 9-inch light cheesecake, which was very large. If your mold is smaller, please halve the quantity as appropriate. 1/2 portion of this formula is suitable for a 6-inch mold. If the portion is smaller, please increase or decrease according to the proportion.

Tags

Ingredients

Steps

  1. Put milk, cream cheese, and butter in a container and heat over water. The water temperature does not need to be too high, stir slowly until everything is melted.

  2. Then separate the egg whites and yolks, and add the egg yolks to the milk, cheese, and butter mixture one by one, stirring quickly with a whisk while adding to prevent the egg yolks from preheating and solidifying.

  3. Then take out the container, sift the weighed starch and flour, and sift into the solution in step 2

  4. Mix the flour and solution thoroughly and set aside

  5. Place the egg whites in a large, clean, water-free and oil-free container, preferably metal.

  6. Use a whisk to beat until the egg whites are frothy (the whole process of beating egg whites is like beating meat fillings, all must be beaten in the same direction)

  7. Then add the sugar in 3-4 batches and keep beating the egg whites.

  8. Until the egg whites are whipped until they have droopy peaks, we call it wet foaming. Then beat on low speed for a few times to defoam. (Dry foaming is suitable for making ordinary sponge cakes. The egg whites should be beaten until the triangular tip can stand upright.) Beating the egg whites is one of the key steps for this cake. Do not over-beat, otherwise the cake will easily crack during baking.

  9. Add one-third of the beaten egg whites into the batter, mix evenly using the cutting and mixing method, then take out the remaining one-half and mix evenly. (The cutting and mixing method is one of the more basic baking techniques, which can effectively prevent bubbles in the batter during the mixing process. If you don’t know how to do it, I suggest you go to Baidu and watch the video. The text Xu Shun may not be vivid enough)

  10. (There is no strict rule on how much egg white to mix into the batter. The key to this step is to allow the two materials with different densities to be mixed more fully, so you can do it according to your own habits.) Then pour the batter into the remaining egg whites and continue to mix evenly.

  11. Prepare the cake mold and line the bottom with parchment paper.

  12. Use a mud scraper to rub an appropriate amount of lemon peel into the mixed batter. It will be easier to hold a whole lemon in your hand. It is recommended to add a little more, as the taste of fresh lemon peel is relatively weak compared to lemon essence.

  13. Preheat the oven to 160 degrees for 10 minutes and bake using the bath method. Place the cake on the lower shelf of the oven and bake at 160 degrees for ten minutes. (for coloring)

  14. After baking for about ten minutes, the cake will be slightly puffy. Then turn the heat to 130 degrees and bake for 60 minutes.

  15. The cake that is almost finished baking should look like this, with no cracks on the surface and not as high as other cakes.

  16. After baking, open the oven door to a gap and insert it like a spatula. In order to prevent retraction, it has the same purpose as flipping it upside down. However, I have tried flipping it upside down because this cake is too tender and easy to break. So I later switched to this method to prevent retraction.

  17. You can take it out of the oven after about 40-50 minutes. At this time, the sides of the cake have basically separated from the mold. Just find a plate and pull it out.

  18. Place in the refrigerator for more than 5 hours before serving. I left it for about 16 hours and the cake will be denser.