Light cheesecake

Overview

Light cheesecake, cheese, light cream, butter, homemade vanilla sugar, you can tell just by looking at the ingredients, how can it not be delicious? I really like taking photos in the sun, it makes me feel warm just looking at it!

Tags

• baking
• cake
• cheesecake
• butter
• corn starch
• cream cheese
• egg yolk
• homemade vanilla sugar
• low gluten flour
• strawberry
• whipping cream
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 All the ingredients can be used to make a 6-inch round mold of light cheese. Prepare all materials: take the eggs out of the refrigerator and let the cheese soften at room temperature

   

2. 2 Weigh the cream cheese, put it into a small basin, and crush the large pieces of cheese with the back of a spoon

   

3. 3 Measure out the butter and milk into a small microwave-safe bowl. Place it in the microwave and heat it for about 20 seconds until most of the butter is melted. Use the residual heat to melt the remaining butter and stir evenly

   

4. 4 Prepare a slightly larger basin, pour hot water, not too hot, just enough to touch the bottom of the small basin containing the cream cheese

   

5. 5 Place the small bowl containing the cheese on a hot water basin, use a manual whisk to soften the cheese in hot water, and beat until smooth

   

6. 6 Pour the melted butter-milk mixture into the cheese basin

   

7. 7 Use a hand mixer to stir evenly, take it out of the hot water basin and let cool slightly

   

8. 8 Add 25 grams of light cream to the cheese paste and stir evenly with a manual egg beater

   

9. 9 Mix low-gluten flour and cornstarch, sift, and pour into the cheese paste

   

10. 10 Use a hand mixer to stir until there are no flour particles

    

11. 11 Add the egg yolks one by one, stir well after each addition, then add the next one

    

12. 12 Take 2 egg whites and put them in a clean basin without oil and water

    

13. 13 Start beating the egg whites, first add a few drops of lemon juice

    

14. 14 Use an electric mixer at low speed to beat until foamy, then add about one-third of the sugar

    

15. 15 Continue to beat the egg whites at low speed until the protein foam becomes thinner. Add about one-third of the sugar. Continue beating at low speed until obvious lines appear. Add the remaining sugar

    

16. 16 The egg whites of light cheesecake only need to be whipped until they are moist and frothy. Pull up the egg beater and the egg whites will form a small curved hook, that's it.

    

17. 17 Take one-third of the egg whites, add it to the cheese paste, and mix evenly with a spatula

    

18. 18 Pour the cheese paste back into the protein bowl, use a spatula to turn it up from the bottom, and stir evenly.

    

19. 19 Line the bottom of a 6-inch round mold with oiled paper, preheat the oven to 160 degrees, pour about 2 cm of water into the baking pan, and bake in a water bath for 60 to 80 minutes. Depends on personal oven conditions

    

20. 20 After the light cheesecake comes out of the oven, cool it slightly without inverting it. Wait until the edge of the cake separates from the mold, shake it gently, and then you can unmold it. I use a 6-inch mold with a solid bottom and no need to wrap it with tin foil. If you are using a removable bottom cake mold, you need to wrap the bottom of the mold with tin foil to prevent water from entering

    

21. 21 After unmolding, put the light cheese in the refrigerator for a few hours to make it more delicious

    

22. 22 Surface decoration: Slice the small strawberries, select a few slices of similar size in the middle of each strawberry, and spread them on the surface of the light cheese cake

    

23. 23 When cutting a cake with a knife, soak it in hot water first, wipe off the water on the surface, and cut the cake while the knife is still hot. This can make the cutting surface smoother and prevent the cake from falling apart

    

24. 24 Light cheese under the sun, try a piece first. 50 grams of sugar is sweet enough