Ingredients

Main Ingredients

Cream Cheese 125g

Milk 75g

Light Cream 50g

Egg Yolks 2

Low Gluten Flour 33g

Egg Whites 2

Fine Caster Sugar 50g

A few drops of white vinegar

Light Cheesecake Steps

Please click to enter the picture description

1

Prepare the ingredients;

Please click to enter the picture description

2

Cut the cream cheese in small pieces and put it in a large clean bowl;

Please click to enter the picture description

3

Add milk and light Cream;

Please click to enter the picture description

4

Soften under hot water, stirring until creamy;

Please click to enter the picture description

5

Add the egg yolks in small batches, mixing well with a hand whisk.

Please click to enter image description

6

Sift in the low-gluten flour;

Please click to enter image description

7

Mix with a rubber spatula until the flour is completely blended into the cheese paste until there are no flour particles. (At this point, place the mixed cheese batter in the freezer until it becomes thick enough to do the next step.)

Please click to enter a picture description

8

Drop a few drops of white vinegar in the egg whites;

Please click to enter a picture description

9

Whisk on low speed until the shape of fish-eye bubbles, and then pour one-third of the white sugar.

Please click to enter the picture description

10

Turn the whisk to speed 3 (medium speed) and continue to beat, after about 1 minute, the bubbles become fine, and the volume expands to twice the original size,. Lift the beater head, the egg mixture can not stick to the egg head, in the form of running water, add one-third of the white sugar.

Please click to enter a picture description

11

Turn on speed 3 and continue whisking. After about 1 minute, the bubbles become more delicate and have some micro-ripples, and add one-third of the sugar.

Please click to enter a picture description

12

Continue to whisk in 3 speeds until, when you lift the beater head, the egg whites in the bowl can't stand up, and the egg mixture on the beater head is drooping. This is called octaves, also known as wet peaks, and such whites are suitable for light cheesecake.

Please click to enter a description

13

Take the cheese batter out of the refrigerator, at which point it should be thicker.

Please click to enter a description

14

Take 1/3 of the egg whites into the batter, and use a rubber spatula to mix the egg whites with the batter. (Toss from the bottom up, never in circles, or the eggs will deflate badly, causing the cake to shrink or fail to puff.)

Please click to enter a picture description

15

Pour all of the well-mixed cream cheese batter back into the bowl of egg whites.

Please click to enter image description

16

Continue to mix the egg whites and cheese mixture with a rubber spatula, being careful not to stir in circles. (At this point, preheat the oven to 150 degrees.)

Please click to enter a photo description

17

The mixture should be very thick and creamy. If it is too thin or has a lot of small air bubbles, the cake will not be successful;

Please click to enter the picture description

18

If you are using a live-bottomed cake mold, you need to wrap the bottom with tinfoil, to prevent water from getting into it when you bake it in the water bath in the next step.

Please click to enter the picture description

19

Grease the inside of the mold with a layer of butter, wrap the bottom with greaseproof paper, pour the cake batter into the mold, and shake the mold vigorously for a few times to shake out the air bubbles.

Please click to enter image description

20

Fill the baking sheet halfway with hot water, place the mold inside the baking sheet, and place it in the penultimate layer of the oven at 140 degrees for 60-70 minutes. Until the crust evenly colored, the cake thoroughly solidified, can be removed from the oven. The cake is fragile when it comes out of the oven, so let it cool naturally and then transfer it to the refrigerator to chill for 4-6 hours before removing from the mold and cutting into pieces.

Tips

1. It is not easy to mix the frozen cheese evenly, so it needs to be softened by heating over hot water before it can be easily mixed.

2. It is not easy to over-whip the egg whites in light cheesecake, otherwise it will swell and crack when baking, and the texture will be rough.

3, the cheese paste must have a thick consistency, so that it is easy to mix with the egg white, otherwise the egg white is easy to defoam.

4, water bath method: in order to keep the cheesecake taste moist, delicate, more water baking method. You can also insert a baking tray at the bottom, which is full of cold water, the penultimate layer of the insert baking net, placed in the cake mold, but in the baking process to always keep the baking tray with water.

5, baked cake without inverted, the taste and ordinary chiffon cake is completely different.