How to make a light cheesecake that is soft, delicious and easy to learn? How can Xiaobai learn it? I still remember when I was a child, one of my mother's hobbies was to grab the expired and ultra-low-priced light cheesecake in the store as breakfast for the whole family. At that time, it was a little disgusting to taste the oval.

The correct answer is that there is no absolute good or bad, it depends on whether your method is baking or solidification, and it has nothing to do with whether you are a frozen secret recipe or a refrigerated secret recipe. A good cheesecake belongs to the cheesecake with strong flavor, especially the traditional flavor. It uses 100% Hokkaido four-leaf cheese without adding protein in the middle, hoping to directly convey the original flavor of Hokkaido four-leaf cheese.

The raw materials and methods of Japanese light cheesecake seem to be similar, but there are still many difficulties in making it. Among them, cracks or surface cracks are more common. This recipe mainly focuses on the baking temperature, duration and distinguishing methods of two-stage cake baking, hoping to help you bake light cheese with perfect skin. Food: 100g whipped cream cheese, 80g milk, 35g whipped cream, 35g low-gluten flour, 2 egg yolks, 2 egg whites and 40g sugar.

Step 1: Soften the whipped cream cheese at room temperature in advance, mix it with milk and whipped cream, add low-gluten powder (sifting powder), stir until there is no powder, add egg yolk, stir evenly, sift the powder for 1-2 times, add white sugar 2-3 times in the whole process of egg whites beating, and wet the foam.

Step 2: Gently stir the cheese paste and egg white with a spatula, pour the batter into a grinding tool, gently drop a few times to discharge bubbles, put the grinding tool into a deep baking pan, add a proper amount of water to the baking pan, and bake in a water bath. Heat the oven to 180-200℃ and bake for about 15 minutes.

Step three, bake until the surface is colored. It is easy to crack when baking at high temperature for too long. Lock the door of the electric oven with rubber gloves or other suitable objects and open a small slit, and bake at the ultra-low temperature of 120- 150℃ for about 30-50 minutes until cooked. You can use tools such as probes or bamboo sticks to determine whether the internal structure is cooked.

Worried about breaking the emulsification of egg white, I hurried to stir with a scraper, and the yolk paste with a large proportion sank to the bottom, forming a layer of cheese skin and baking light cheese. Of course, the feeling of birthday cake is out of the baking mold. If the light cheese is still closely connected with the baking mold after air cooling, it may be caused by insufficient firepower or excessive steam in the electric oven.