Reference portion: one 6-inch round mold. I used the export mold, this amount is more to two cupcakes.

Baking: water bath method, lower oven, upper and lower heat 150 degrees, about 1 hour.

Difficulty: side dishes (intermediate) ? Time: more than 1 hour ? Ingredients Cream cheese 125 g Egg yolks 2 Yoghurt 75 g Gluten free flour 33 g Egg whites 2 ? Accessories Light cream (animal) 50 g Sugar 40 g ? Steps to make this cake

1. Try to make this cake in a solid-bottomed mold, but you can also use a loose-bottomed mold. If you use a mold with a flat bottom, put greaseproof paper underneath to prevent water from leaking into the mold. Brush the walls of the mold with softened butter.

2. Take the cream cheese, light cream, and yogurt out of the fridge, weigh it and put it into the cooking cup of a food processor, and beat it with the processor until it is smooth and grain-free. I didn't have any plain yogurt at home, so I used my son's Danone strawberry yogurt, which tasted great, haha.

5. Next, whip the egg whites. Put the sugar into the egg whites in two to three times. When the whites are well whipped, lift the whisk and pull out a sharp corner. This state can be.

6. Take the cream cheese paste out of the refrigerator, this time the cream cheese paste should be relatively thick state. Scoop 1/3 of the egg whites into the batter and use a rubber spatula to mix the egg whites with the batter. Be careful with the mixing technique: start from the bottom and work your way up. Never mix in circles, otherwise the whipped eggs will be badly defoamed, which will directly lead to the cake shrinking back or collapsing, or even failing to puff up.

7. Fill the baking dish with water, about 3cm high. Put the cake mold into the baking dish (directly in the water), put the baking dish into the lower layer of the preheated oven, 150 degrees, bake for about 1 hour. Until the crust is evenly colored, the cake is completely solidified, and there is no feeling of flow when pressed by hand, it can be taken out of the oven. Freshly baked cake is fragile, don't take off the mold immediately. Allow it to cool naturally before unmolding (never invert it to cool like chiffon). Place in the refrigerator and chill for 4 hours or more before cutting and serving.

Tips

1, because the light cheesecake has very little flour, all rely on the egg coagulation support, so it is best to bake with the amount of water and the cake batter level, otherwise it is prone to cracking, the crust dry and hard.

2, the cake must be completely baked, otherwise the interior is too wet and soft, even cut up will be difficult. To determine whether the cake is well baked, use your hand to gently press the surface of the cake, there is no flow of feeling, generally almost.

3, just out of the oven cake is very tender and soft, I personally feel that the hot when the flavor is also super good, do it after you taste it, hot and cold like which one. Cream cheese is soft and delicate, do cheesecake is the most suitable oh.