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 organization alone is enough to make people fascinated.

Light cheesecake is very similar to chiffon cake. Only the amount of flour is reduced and cream cheese is added. As long as the chiffon cake is done right, making light cheesecake won't even be too difficult.

Light cheesecake has been made many times, and the one I use most often is today's recipe. It's light, but not too light; it's soft, but not too moist. Every time I taste it, I can't help but marvel at it myself - once you've gotten past yourself, it's easier to get past others.

If you ask me when I've fallen down the most in baking, it's when I was making lasagna and when I was making crème fra?che. And right now, I'm most comfortable making lasagna, and I'm exceptionally comfortable making light cheeses.

So it's not about failing, it's about getting up from where you fell. Baking enthusiasts, **** encourage it :)

Reference portion: 6-inch round mold a. 8-inch round mold portion doubled

Baking: water bath method, the lower level of the oven, upper and lower heat 160 degrees, 1 hour to 70 minutes

With ingredients ?

Cream cheese 125g

Low gluten flour 33g

Eggs 2

Light animal cream 50g

Yoghurt 75g

Sugar 50g

Light cheesecake recipe ?

To make this cake you can either use a solid bottom mold or a live bottom mold. If you're using a mold, you can remove the bottom and wrap it in tinfoil to make it easier to unmold the whole cake. For a solid-bottomed mold, line the bottom with a piece of greaseproof paper or tinfoil of the right size

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Smear the walls of the mold with a layer of softened butter

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After taking the cream cheese, light cream, and yogurt out of the refrigerator, weigh them and put them directly into the cooking cup of a food processor. smooth and grain-free. (For this step, you can also leave the cream cheese at room temperature until soft, then add the light cream and yogurt and beat with a whisk until smooth. (You can also beat the cream cheese at room temperature until soft, then add the light cream and yogurt and beat with a whisk until smooth. This will take longer, and you'll need to refrigerate the cream cheese for a longer period of time.)

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Place the cheese in a large bowl after beating with a food processor.

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Add the egg yolks to the cheese paste, and whisk until combined.

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

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Keep mixing until the flour is completely mixed in with the cheese mixture, then put the mixture into the refrigerator to chill. (If you're softening the cream cheese at room temperature and whisking it until smooth, the batter may be a bit thin at this point, and you'll need to refrigerate it for a longer period of time until it thickens again before moving on to the next step. (If you beat the cream cheese directly in the processor, you don't need to refrigerate it as long.)

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Whisk the egg whites next. Using a whisk, beat the egg whites until they form fish-eye bubbles, then add 1/3 of the sugar and continue to beat

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Please beat the egg whites until they are thicker, then add another 1/3 of the sugar. Add the remaining 1/3 of the sugar until the tops start to look streaky. Just beat the egg whites until they are close to stiff peaks. (Do not beat to stiff peaks.)

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With whipped egg whites, when you lift up the whisk, pull out a sharp corner. The tip of the horn is slightly curved. This will be fine

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Take the cream cheese batter out of the fridge, it should be in a thicker state at this point. Scoop 1/3 of the egg whites into the batter

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Mix the egg whites with the batter using a rubber spatula. Pay attention to the mixing technique: turn from the bottom to the top. Do not mix in circles, otherwise the whipped eggs will be very foamy, which will lead to the cake shrinking or collapsing, or even failing to expand

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After mixing the egg whites and cheese paste, pour all the egg whites back into the egg white bowl

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Continue to mix the egg whites and cheese paste together with a rubber spatula. Remember, don't mix in circles

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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

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If it is a living bottom cake mold, you need to wrap the bottom with tinfoil to prevent the bottom from getting water in the next step of baking in the water bath. If it is a fixed mold, you can skip this step

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Pour the cake batter into the mold

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Fill the baking pan with water, about 3cm high

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Put the cake mold into the baking pan (put it in the water directly), and place the pan into the preheated oven. pan into the lower shelf of the preheated oven, 160 degrees, and bake for 1 hour to 70 minutes. Remove from the oven when the crust is evenly colored and the cake is completely set and does not feel runny when pressed with your hand

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The cake is fragile when it comes out of the oven, so don't unmold it right away. Allow it to cool naturally before unmolding (never cool upside down like chiffon). Place in the refrigerator and chill for 4 hours or more before cutting and serving

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Tips

1, to make a light cheesecake, the key is that the cheese paste must be of a certain consistency, so that it is easy to mix well with the egg white. Otherwise, when mixing the egg white is easy to defoam, the cheese is also easy to sink to the bottom. And the cheese paste will only show consistency at a refrigerated temperature, so if you are softening the cream cheese at room temperature and then whisking it into a cheese paste, you will have to refrigerate it for a longer period of time in order to make the cheese paste thick (so I recommend using a food processor, which saves a lot of time).

2. There are many light cheesecake recipes that put lemon juice. However, cream cheese itself is a tart cheese, and the yogurt in the topping has some acidity, so there is no need to add lemon juice to this cake. I've tried adding lemon juice to this cake, and for me, it didn't taste as sweet as leaving it out.

3. Because light cheesecake contains very little flour, and relies on the egg for support, it's normal for the cake to shrink a bit after cooling. As long as there is no cracking, no pudding layers or large air holes, and no serious impact on aesthetics, there is no harm done.

4. Light cheesecake needs to be baked in a water bath, otherwise it will crack easily and the crust will be dry and hard. The cake must be fully baked, otherwise the interior will be too moist and soft, and even cutting it 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 more feeling of flow, it is usually almost done.

5. Freshly baked cake is very tender and soft, please refrigerate it for at least 4 hours before serving.

6. Can I use other cheeses instead of cream cheese? Theoretically 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, and some cheeses may need to be heated under water and stirred for a longer period of time in order to be softened, and if you're not careful, they will curdle into lumps, which makes it difficult to manipulate. Cream cheese is softer and more delicate, which is why it's a good choice for cheesecake.