Light cheesecake

Overview

In the hot summer, eat delicious light cheese cake, which has a special flavor. Greedy Fat Fish uses ACAATO-HB38HT to bring you delicious summer cake. Take a bite and have endless aftertaste.

Tags

• baking
• children
• afternoon tea
• cheesecake
• birthday
• butter
• cream cheese
• egg yolk
• low gluten flour
• pure milk
• fine sand
• lemon juice

Ingredients

Steps

1. 1 Take a saucepan, add an appropriate amount of water to the pot, take another stainless steel bowl, put the cream cheese and milk into it, heat it over water, stir the cream cheese and milk evenly until smooth and without particles.

   

2. 2 Add the butter to the cream cheese and stir until the butter melts. Stir evenly until no oil stars are visible.

   

3. 3 Turn off the heat of the induction cooker, add three egg yolks one at a time and stir evenly.

   

4. 4 Then sift in the low-gluten flour and stir until there is a fine egg yolk paste without dry flour.

   

5. 5 Add 1 tsp lemon juice to 5 egg whites; add water to the baking pan and start preheating.

   

6. 6 Add 80g of sugar into the egg whites in 3 batches and beat until wet peaks form.

   

7. 7 Add 1/3 of the beaten egg whites to the egg yolk paste, cut and mix evenly; pour the evenly mixed egg yolk paste back into the egg whites and mix evenly.

   

8. 8 Pour into an 8-inch cake mold, smooth it out and shake out any larger air bubbles.

   

9. 9 Put it into the preheated oven, use the water bath method, set the upper and lower heat to the middle level, bake at 140 degrees for 30 minutes, then bake at 170 degrees for 30 minutes, for a total of 60 minutes.

   

10. 10 Take out the baked light cheese cheesecake, let it cool and then put it in the refrigerator for 6 hours!