Light cheesecake (6 inches)

Overview

Cheesecake has its unique tender texture and simple appearance, like a treasure in the palm of your hand. If you get close to its heart, you will be instantly melted by its delicacy and immersed in it for a long time. This 6-inch cheesecake recipe is highly recommended by me. I recommend that friends who like cheesecake try baking it yourself!

Tags

• baking
• children
• cake
• afternoon tea
• butter
• cake flour
• cream cheese
• digestive biscuits
• egg yolk
• white sugar
• white vinegar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Prepare 5 pieces of digestive biscuits and put them in plastic bags;

   

2. 2 Use a rolling pin to roll it into fine powder;

   

3. 3 Pour the biscuit powder into a bowl, pour in the melted butter and mix well;

   

4. 4 Wearing disposable gloves, pour the biscuits into the mold and press evenly. (You can compact it with the help of a flat-bottomed tool)

   

5. 5 Cut the cream cheese into small pieces and mix with the milk and melted butter in a large clean bowl.

   

6. 6 Soften with hot water and stir until smooth.

   

7. 7 Add the egg yolks in portions and mix evenly with a hand mixer.

   

8. 8 Use a sieve to sift in the cake flour.

   

9. 9 Use a rubber spatula to mix until the flour and cheese paste are completely combined and there are no lumps of flour. (At this time, place the mixed cheese paste in the refrigerator until it becomes thicker before proceeding to the next step.)

   

10. 10 Add a few drops of white vinegar and 0.5 grams of salt to the egg whites; (the purpose is to help the egg whites beat)

    

11. 11 When the mixture is whipped at low speed until it forms fish-eye bubbles, pour in one-third of the sugar.

    

12. 12 Turn the whisk to level 3 (medium speed) and continue beating. After about 1 minute, the bubbles will become fine and the volume will expand to twice its original size. Lift the egg beater. If the egg liquid cannot stick to the egg beater and becomes watery, add one-third of the sugar.

    

13. 13 Turn on the 3rd gear and continue beating. After about 1 minute, the bubbles will become more delicate and slightly textured. Add another third of the sugar.

    

14. 14 Continue beating at level 3 until the egg whites in the bowl cannot stand up when the whisk is lifted, and the egg liquid on the whisk is drooping. This is called eight points, also known as wet foaming. This type of egg white is suitable for making light cheesecake.

    

15. 15 Take the cheese paste out of the refrigerator. The cheese paste should be thicker by now.

    

16. 16 Add 1/3 of the egg whites into the cheese paste, and use a rubber spatula to mix the egg whites and cheese paste evenly. (Mix from the bottom up, never stir in circles, otherwise the eggs will seriously defoam, causing the cake to shrink or fail to rise)

    

17. 17 Pour all the mixed cheese paste back into the protein bowl, and continue to use a rubber spatula to stir the egg whites and cheese paste evenly, being careful not to stir in circles. (Preheat the oven to 140 degrees at this time)

    

18. 18 The well-mixed cake batter should be in a very thick and delicate state. Pour the cake batter into the mold and shake it vigorously a few times to release air bubbles.

    

19. 19 Insert a baking pan in the penultimate layer, fill it with cold water, insert a baking mesh in the penultimate layer, and place the cake mold on it. This method is called the water bath method and is suitable for making cheesecakes.

    

20. 20 Put the cake mold into the preheated oven, bake at 110 degrees for 65 minutes, then turn to 140 degrees for 15 minutes until the skin is evenly colored. The key point is not to take it out immediately after baking. Leave it in the oven to cool for a while. When the cake is cold, cover it with plastic wrap and refrigerate it for 4-6 hours before removing it from the mold and cutting it into pieces for consumption.

    

21. 21 Finished product picture~