1 You can use a solid bottom mold or a removable bottom mold to make this cake. If it is a removable bottom mold, you can take out the removable bottom and wrap it with tin foil to facilitate the removal of the entire cake. If it is a solid-bottomed mold, you can put a piece of oil paper or tin foil of appropriate size on the bottom

2. Spread a layer of softened butter on the wall of the cake mold

3. Cream cheese, light After taking the cream and yogurt out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor. Use the food processor to beat them until they are smooth and grain-free. (When making this step, you can also leave the cream cheese at room temperature until it is relatively soft, then add light cream and yogurt and beat with a whisk until smooth. However, it will take longer, and it will also need to be refrigerated for a longer time afterwards. )

4 After beating the cheese with a food processor, pour it into a large bowl

5 Add two egg yolks to the cheese paste and beat it evenly with a whisk

6 Sift the low-gluten flour into the cheese paste and mix well with a rubber spatula

7 Keep stirring until the flour and cheese paste are completely mixed, and put the mixed cheese paste in the refrigerator. (If you use the method of softening cream cheese at room temperature and then beating it until smooth, the cheese paste may be relatively thin when doing this step, and you need to refrigerate it for a long time until it becomes thick again before you can continue to the next step. If you directly If you beat the cream cheese with a food processor, you don’t need to refrigerate it for so long)

8 Next, beat the egg whites. Use a whisk to beat the egg whites until they form fish-eye bubbles, add 1/3 of the sugar and continue beating

9 Beat the egg whites until they are thicker, then add 1/3 of the sugar. When the surface begins to beat and lines begin to appear, add the remaining 1/3 of the sugar. Beat the egg whites until they are close to stiff peaks. (Do not beat until stiff peaks form)

10 After lifting the egg beater, pull out a sharp corner of the beaten egg whites. The top of the horn is slightly curved. This state is fine

11 Take the cheese paste out of the refrigerator. The cheese paste should be in a relatively thick state at this time. Scoop 1/3 of the egg whites into the cheese paste

12 Use a rubber spatula to mix the egg whites and cheese paste evenly. Pay attention to the mixing technique: stir from the bottom up. It is absolutely not allowed to stir in circles, otherwise the beaten eggs will be severely defoamed, which will directly cause the cake to shrink or collapse, or even fail to rise

13 After mixing the egg whites and cheese paste evenly, pour them all back In the egg white bowl

14Continue to use a rubber spatula to mix the egg whites and cheese paste evenly. Remember, do not stir in circles

15 The mixed cake batter should be very thick and delicate. If it is too thin or there are many small bubbles, the cake will definitely be unsuccessful

16 If it is a live-bottomed cake mold, you need to wrap the bottom with tin foil to prevent water from entering the bottom during the next step of water bath baking. If it is a fixed mold, you can omit this step

17 Pour the mixed cake batter into the cake mold

18 Fill the baking pan with water, about 3CM high

19Put the cake mold into a baking pan (place it directly in the water), put the baking pan into the lower shelf of the preheated oven, 160 degrees, and bake for 1 hour to 70 minutes. Until the skin is evenly colored, the cake is completely solidified, and it does not feel fluid when pressed with your hands, then it is ready to be taken out of the oven

20 Freshly baked cakes are fragile, so do not unmold them immediately. Wait for it to cool naturally before demoulding (never turn it upside down to cool like a hurricane). Put it in the refrigerator and refrigerate it for more than 4 hours before cutting it into pieces

Making techniques that need attention

1. To make light cheesecake, the key is that the cheese paste must have a certain consistency, so that It is easy to mix well with the egg whites. Otherwise, the egg whites will easily defoam during mixing, and the cheese will easily sink to the bottom. The cheese paste will only show consistency at refrigerated temperature. Therefore, if you soften the cream cheese at room temperature and then whip it into cheese paste, you must refrigerate it for a longer period of time to make the cheese paste thicker. (So ??I recommend using a food processor, which can save a lot of time).

2. There are many light cheesecake recipes that add lemon juice.

However, cream cheese itself is a sour cheese, and the yogurt in the ingredients also has a certain acidity, so there is no need to add lemon juice to this cake. I also tried adding lemon juice to this cake. To me, the taste is not as sweet as not adding it.

3. Because the flour content of light cheesecake is very small and it relies entirely on the support of eggs after solidification, it is normal for the cake to shrink slightly after cooling. As long as there are no cracks, pudding layers or large holes, and it does not seriously affect the appearance, it is fine.

4. Light cheesecake needs to be baked in a water bath, otherwise it will easily crack and the skin will become dry and hard. The cake must be fully baked, otherwise the inside will be too soggy and it will be difficult to cut. The way to judge whether the cake is baked is to press the surface of the cake lightly with your hands. If there is no flowing feeling, it is generally good.

5. The freshly baked cake is very tender and soft. Please refrigerate it for at least 4 hours before eating for a better taste.

6. Can other cheeses be used instead of cream cheese? In theory it is possible. For example, the most common cheddar cheese can also be used to make cheesecake. However, different cheeses have different degrees of softness and hardness. Some cheeses may need to be heated over water and stirred for a long time to soften. Moreover, if you are not careful, they will condense into clumps and become difficult to handle. Cream cheese is soft and creamy, which makes it the perfect choice for cheesecake.