Light cheesecake

Overview

The cheesecake I made the first two times felt a little heavy because it used a lot of cheese. I accidentally found a recipe that reduced the amount of cheese by half, and the texture was much lighter.

Tags

• baking
• children
• cake
• afternoon tea
• cheesecake
• birthday
• cake flour
• corn oil
• corn starch
• cream cheese
• egg
• fine sugar
• water

Ingredients

Steps

1. 1 Put the cheese and water together in a food processor and beat until smooth, pour into a bowl and set aside.

   

2. 2 Separate egg whites and egg yolks, and the container where the egg whites are placed must be oil-free and water-free. At this time, add about 2cm of water to the baking pan and place it on the lower shelf of the oven, and place a baking mesh on the baking pan. Preheat the upper and lower heat to 150 degrees.

   

3. 3 Add 10g of fine sugar to the egg yolk, mix the oil and cheese paste evenly, and sift in the low flour and corn flour.

   

4. 4 Stir the flour into a finer batter and set aside.

   

5. 5 Add 0.5g of cream of tartar to the egg whites, and add 20g of fine sugar in two batches.

   

6. 6 Beat with an electric mixer for about 5 minutes until stiff peaks form.

   

7. 7 Add 1/3 of the egg whites to the flour batter and stir evenly. Then pour the remaining egg whites into the roux and mix evenly.

   

8. 8 In advance, use oil paper to cut the bottom of the mold or apply a layer of butter on the bottom to prevent sticking.

   

9. 9 Pour the cake batter into the mold, drop it on the ground twice from a height of about 20 centimeters to release big bubbles, and put it in the oven.