As refreshing and soft as the winter sun - light cheese cake

Overview

On this cold winter day, stay at home and bake a plate of light cheesecake patiently. Pair it with a cup of fragrant coffee. Sit on the bay window and look at each other quietly with your loved one. Enjoy the warmth and refreshment of the winter afternoon sunshine. Just like the taste of this light cheesecake, it is soft and has a long aftertaste

Tags

• pastries
• baking
• foreign cuisine
• ice products
• animal whipping cream
• cream cheese
• egg
• low gluten flour
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 After taking the cream cheese, light cream, and yogurt out of the refrigerator, weigh them and put them into the cooking cup of the food processor, and use the food processor to beat them until they are smooth and grain-free.

   

3. 3 Beat the cheese with a food processor and pour it into a large bowl.

   

4. 4 Add two egg yolks to the cheese batter and beat evenly.

   

5. 5 Sift the cake flour into the cheese batter and mix well with a rubber spatula.

   

6. 6 Add sugar to the egg whites and beat with a whisk until stiff peaks form.

   

7. 7 Scoop 1/3 of the egg whites into the cheese batter. Use a rubber spatula to mix the egg whites and cheese batter evenly. After mixing, pour everything back into the egg white bowl. Continue to mix the egg whites and cheese batter with a rubber spatula. Remember, don’t stir in circles. The mixed cake batter should be very thick and delicate. It won’t be too watery or have a lot of small bubbles.

   

8. 8 Pour the mixed cake batter into the cake mold. Spread a layer of butter into the cake tin. I am using a removable bottom cake mold, and I need to wrap the bottom with tin foil to prevent water from entering the bottom during the next step of baking in a water bath. There is no need for a solid base mold. Fill the baking pan with water, put the cake mold into the baking pan, put the baking pan into the lower shelf of the preheated oven, bake at 150 degrees for 70 minutes, until the skin is evenly colored, the cake is completely solidified, and there is no flow when pressed with your hands.