The first time I made light cheesecake was more than three years ago. Not only for eating, but its simple and elegant appearance and delicate and silky texture are enough to make people obsessed with it. ?

The preparation of light cheese cake is very similar to chiffon cake. Just reduced the amount of flour and added cream cheese. As long as the chiffon cake is ready, making light cheese is not too difficult. ?

I have made light cheesecake many times, and today’s recipe is the most commonly used. Refreshing, but not too light; soft, but not too moist. Every time I taste it, I can't help but admire it again and again - if I pass this level, it will be easier for others to pass it. ?

To talk about it, ask me when I failed the most in baking. One was when I was making puff pastry, and the other was when I was making light cheese. Now, what I am most comfortable with is the puff pastry and light cheese, which I am also extremely comfortable with. ?

So, failure is not terrible. The key is that you must get up from where you fell. Baking enthusiasts, try it:)?

Reference weight: one 6-inch round mold. Double the weight of the 8-inch round mold?

Baking: water bath method, lower level of oven, heat up and down at 160 degrees, 1 hour to 70 minutes

Ingredients?

125g cream cheese

33g low-gluten flour

2 eggs

50g animal light cream

75g yogurt< /p>

50 grams of fine granulated sugar

How to make light cheese cake?

You can use a solid base mold or a removable base 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 base mold, you can put a piece of oil paper or tin foil of appropriate size on the bottom

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

Cream cheese, light cream, After taking the yogurt out of the refrigerator, weigh it directly and put it into the cooking cup of the food processor, and use the food processor to beat it until it is 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. )

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

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

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

Stir 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 in a food processor, you don’t need to refrigerate it for so long)

Then 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

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)

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

Take the cheese paste out of the refrigerator. The cheese paste should be thicker at this time. Scoop 1/3 of the egg whites into the cheese paste

Use a rubber spatula to mix the egg whites and cheese paste evenly. Pay attention to the mixing technique: stir from the bottom up. Never 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

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

Continue to mix the egg whites and cheese batter with a rubber spatula. Remember, do not stir in circles

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

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

Pour the mixed cake batter into the cake mold

Pour water into the baking pan to a height of about 3CM

Put the cake mold into the baking pan (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 doesn't feel fluid when pressed with your hands, then it is ready to be taken out of the oven

The cake that is just out of the oven is fragile, so do not unmold it immediately. Wait for it to cool naturally before demoulding (never turn it upside down to cool like a hurricane). Place in the refrigerator and refrigerate for more than 4 hours before cutting into pieces

Tips

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 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 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, making it difficult to handle. Cream cheese is soft and creamy, which makes it the perfect choice for cheesecake.