Oreo Light Cheesecake

Overview

Place the mold wrapped in aluminum foil in water and bake at a lower temperature (10 degrees) than if you place a grill (suspended and water-proof) on a baking sheet filled with water. 6 inch mold.

Tags

• baking
• afternoon tea
• butter
• corn starch
• cream cheese
• egg yolk
• low gluten flour
• oreo crushed
• white sugar
• milk
• protein

Ingredients

Steps

1. 1 Use oil paper to cut out the bottom and edges in a 6-inch mold. The border should be about 3 cm beyond the mold. Divide the oil around the border into two parts and try to stick to the inner wall of the mold. Apply butter on the inner wall to strengthen the adhesion, which will help the cake climb and prevent the waist from shrinking.

   

2. 2 Put 80g of crushed Oreo cookies into a plastic wrap bag and roll into fine powder.

   

3. 3 After 30g of butter is melted in the microwave, add crumbled Oreo cookies and stir quickly evenly.

   

4. 4 Use a rolling pin and greaseproof paper to flatten and tamp the biscuit base. Wrap the bottom of the mold tightly with aluminum foil (the aluminum foil I bought this time is thin, I wrapped it in two layers) and put it in the refrigerator.

   

5. 5 Take 60g of eggs with skin, separate the egg white and egg yolk, put low-gluten flour and cornstarch into a container and stir evenly, 30g of white sugar, and a small piece of fresh lemon.

   

6. 6 Squeeze the lemon juice into the egg whites and use a whisk to make fish eye bubbles.

   

7. 7 Add all the caster sugar.

   

8. 8 Beat the eggs at high speed first, and then switch to low speed when lines appear (this way the egg whites will be delicate, and the baked cake will have a dense texture without large holes) Note: The correct state is to lift the egg beater one by one. There should be a hook at the front. The final result of this egg white state is that the surface of the cake will not crack. Place in the refrigerator to chill until ready to use.

   

9. 9 Dissolve 125g of cream cheese, 20g of butter, and 50g of milk in a deep basin over water. Take out the basin and beat evenly with an electric whisk.

   

10. 10 Beat the cream cheese batter evenly until it is warm to your hands.

    

11. 11 Add egg yolk in small amounts at once (add in larger amounts in batches) and beat evenly.

    

12. 12 Sift in the low-gluten flour and mix evenly. Preheat the oven, add 2/3 of room temperature water to the bottom baking pan, heat up and down to 155 degrees, and bake for 65 minutes.

    

13. 13 Take 1/3 of the egg whites and mix quickly with the batter.

    

14. 14 Because the amount was small, I folded in the beaten egg whites in two batches. Pour the mixed batter into the protein bowl and mix quickly evenly. Remember: Don’t draw circles.

    

15. 15 Mixed batter.

    

16. 16 Pour the batter into the mold and tap out any air bubbles.

    

17. 17 Place the mold directly into a baking pan filled with water. Heat up and down to 155 degrees and bake for 65 minutes. After the surface is colored (bake for about 40 minutes), cover with aluminum foil. Don’t rush to take it out after baking, let it simmer for 5 minutes before taking it out.