Light cheesecake

Overview

8-inch light cheesecake that melts in your mouth.

Tags

• baking
• cake
• cheesecake
• butter
• corn starch
• cream cheese
• egg yolk
• low gluten flour
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Have the materials ready.

   

2. 2 Add the cream cheese to 1/4 of the milk, stir while heating, and remove from the hot water when it becomes creamy.

   

3. 3 Add the remaining 3/4 milk in small portions, stirring evenly with a hand mixer as you add.

   

4. 4 Add the egg yolks in portions and mix evenly with a hand mixer.

   

5. 5 Cut the butter into small pieces and turn it into a liquid state. Add it to the cheese paste in step 4 and stir evenly.

   

6. 6 Sift the mixed low-gluten flour and cornstarch into the cheese batter, and mix evenly with a hand mixer until there are no flour particles.

   

7. 7 Add the fine sugar to the egg whites in 3 batches and beat until wet peaks (8 servings).

   

8. 8 Add 1/3 of the meringue into the flour batter in step 6 and mix evenly with a rubber spatula.

   

9. 9 Pour the batter mixed in step 8 back into the remaining 2/3 of the meringue and mix evenly.

   

10. 10 Pour the mixed batter into a removable bottom round mold with tin foil wrapped at the bottom.

    

11. 11 Preheat the oven to 150 degrees for 10 minutes. Fill the baking pan with water and put it on the bottom layer. Place the grill rack on the middle and lower layers and bake at 150 degrees for 60 minutes. Turn to 170 degrees and bake for 20 minutes.

    

12. 12 Let the baked cake cool naturally, then move it to the refrigerator for 6 hours to unmold.

    

13. 13 Cover the edge of the mold with a hot towel for 2 minutes, and then it will be neater to unmold. Heating the knife before cutting the cake will make the cuts neater and more beautiful. Every time you cut the cake, wash the knife again and heat it before cutting.

    

14. 14 The mouthfeel is soft and moist, melting in your mouth...