Light cheesecake

Overview

I once made three light cheese cakes in a row in one night. In fact, my best friends all loved eating this. At that time, the oven at home was still very small and could only bake one at a time. The light cheese itself is a cake that needs to be baked at a low temperature and slowly, from preparation to baking. The average baking time is about 2 hours. I started working at 6pm and finished it at 12am. I was having so much fun in the kitchen that I didn’t realize how much time passed. It was a bit crazy how much I played with baking. I couldn’t help it. Seeing everyone saying it was delicious made everything worthwhile.

Tags

• baking
• pregnant women
• maternity
• children
• afternoon tea
• fast food
• butter
• corn starch
• cream cheese
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Separate the egg yolks and egg whites, making sure there is no water or oil in the egg white basin, and the egg yolk cannot stick to it.

   

3. 3 Cut the butter into small pieces and melt it into liquid.

   

4. 4 Beat the cream cheese and milk with a hand mixer until there are no lumps.

   

5. 5 Add the melted butter liquid in 3 batches and stir evenly.

   

6. 6 Add the egg yolks in portions, and mix each egg yolk thoroughly before adding the next one.

   

7. 7 Sift in low-gluten flour and cornstarch, and stir into a flour-free batter.

   

8. 8 At this point you can see that the stirred egg yolk paste is particularly delicate.

   

9. 9 Add the fine sugar to the egg whites in 3 batches, and beat with an electric egg beater until wet peaks form, that is, when the egg beater is lifted up, a large vertical triangle forms downwards.

   

10. 10 Add 1/3 of the egg whites to the egg yolk paste and mix evenly.

    

11. 11 Pour all the mixed egg yolk batter into the egg white batter and mix evenly.

    

12. 12 Pour the mixed cake batter into the mold, tap it gently on the table 3 times to shake out the big air bubbles, and then put it into a baking pan filled with water. I baked the two cakes in two ovens, so I can only see one in the picture.

    

13. 13 Bake on the lower floor of the oven with upper and lower heat and water bath method. Bake at 160 degrees for 20 minutes to brown the surface, then turn to 140 degrees and bake for 60 minutes. Change the water in the baking pan when changing temperature, and add ice cubes every 20 minutes to cool down.

    

14. 14 After taking it out of the oven, let it cool down and it will come out of the mold easily. It will taste better after being refrigerated overnight.