Light cheesecake
Overview
I have been making yogurt cakes this summer, and now that autumn is here, I have also started making cheesecakes. Last night, I came out of the shower and saw my daughter eating cakes. When she saw me, she asked: Mom, why didn’t you tell me that you made a cake? Fortunately, I discovered it myself. Uh..., isn't it because I think you're going to bed, so I want to save some food for you tomorrow~~
Tags
Ingredients
Steps
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Prepare the ingredients and soften the cheese in advance
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After the butter is softened at room temperature, add 10g of powdered sugar and beat
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Add cheese and mix well
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Add egg yolks in portions and beat evenly (2 large eggs are enough)
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Mix thoroughly and set aside
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Add sifted flour
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Use a spatula to mix evenly up and down until the batter becomes a grain-free batter
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Add 35g of powdered sugar to the egg whites in 3 batches and beat until wet peaks (the egg beater must be washed and wiped dry), lift the egg beater to pull up the long curved hook
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Take 1/3 of the meringue and mix it evenly with a spatula
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Add another 1/3 of the meringue into the cheese batter and mix evenly with a spatula
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Pour the mixed batter back into the remaining meringue, and mix evenly with a spatula
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The mixed batter is fine and fluffy, with no bubbles
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Place a piece of oil paper on the bottom of the cheese mold, pour the batter, lift it up a few times to shake the air bubbles inside
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Put into the preheated oven, middle layer, upper and lower heat, water bath method (fill the baking sheet with water and then put it on) 150 degrees, bake for 60 minutes (time and temperature are for reference)
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During the firing process, cover it with tin foil after coloring. After the time is up, check with a toothpick. If no batter sticks out, it is ready
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After cooling out of the oven, refrigerate for half a day before eating, the taste will be even better
