Light cheese cheesecake

Overview

In the past two years, there has been a craze for cheese cakes. A certain brand of cheesecake from Taiwan has flooded the mainland. Many merchants have followed the trend. Friends are lining up to buy it. The best-selling cake that everyone talks about is actually a light cheese cheesecake. Different from heavy cheesecake, it has less cheese and is mostly made of cake flour. It is a dessert modified by the Japanese. Its taste is light and smooth, without the slight acidity of heavy cheese, and the cheese taste is lighter, replaced by the soft texture of cake. Today we are going to make a light cheese cheesecake. We don’t have to wait in long lines to buy it. The cake we make by ourselves is enough to outshine those brands~

Tags

• baking
• children
• afternoon tea
• cheesecake
• animal whipping cream
• cake flour
• cream cheese
• egg
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Ingredients: cream cheese: 227g, eggs: 4, animal whipping cream: 95g, yogurt: 140g, cake flour: 60g, fine sugar: 90g

   

2. 2 First, wrap the two horizontal and vertical layers of the 8-inch removable base cake mold with tin foil

   

3. 3 Then take out the loose bottom of the mold and wrap it with tin foil, then put it back into the mold

   

4. 4 Apply a layer of soft butter to the inner wall of the mold (easy to release)

   

5. 5 Start making the cake batter. First beat the cream cheese, light cream and yogurt together with hot water until smooth and without any particles

   

6. 6 Separate the egg yolks from the egg whites, add 4 egg yolks and beat evenly

   

7. 7 Then sift the cake flour into the cheese batter

   

8. 8 Mix well with a hand mixer and place in the refrigerator for half an hour until ready to use

   

9. 9 Next, beat the egg whites. When whipping 4 egg whites into fish-eye puffs, add fine sugar in batches

   

10. 10 Add the sugar to the egg whites and beat until you can pull out a peak when you lift the whisk and the top is slightly curved

    

11. 11 Take out the cheese paste from the refrigerator. The cheese paste should be relatively thick at this time. Add one-third of the beaten egg whites into the cheese paste and mix evenly with a spatula (do not stir in circles)

    

12. 12 Then pour the evenly mixed cheese paste part back into the remaining egg white part, use a spatula and use the same mixing technique to mix evenly

    

13. 13 Pour the mixed cake batter into the previously prepared cake mold, place the mold in a deep baking pan, and pour 3 cm of cold water

    

14. 14 Preheat the oven to 160 degrees, lower the upper and lower layers and bake for about 1 hour until the surface is evenly colored and the cake is completely solid and not flowing.

    

15. 15 Do not unmold immediately after taking it out of the oven. Let it cool naturally and then refrigerate it for more than 4 hours

    

16. 16 Take out the refrigerated cheesecake, lift the bottom and push the cake upwards

    

17. 17 Remove the cake from the mold and transfer it to a cake mat or plate, cut into pieces and serve

    

18. 18 Done

    

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