Ingredients ?

Cream cheese 100 to 125 grams

Eggs medium 3

Butter 30 grams

Water or milk 50 grams

Low-gluten flour 30 grams

Sugar 50 grams

How to make light cheesecake ?

You can choose a solid-bottomed mold or a live-bottomed mold, whichever is more convenient for you. Cut a round piece of greaseproof paper underneath the mold to make it easier to remove the mold. Butter the four walls of the mold.

The oval molds should also be greased, both on the bottom and on all sides. Just spread it on like you would wax the floor.

Squeeze out the right amount of cream cheese by pushing it through the bag with your hands, without touching it with your hands or with tools like knives or spoons.

Squeeze the air out of the bag, put it on a sealing clip, and store it in the freezer. Don't freeze it, frozen cream cheese is like tofu crumbs, it won't work for cheesecake, it's fine for bread.

Take out the cream cheese and wrap it in plastic wrap, put it in the microwave on the freezer setting and soften it for a minute.

Grab the whisk vertically in your hand and whisk it firmly against the side of the bowl, adding the egg yolks and whisking until you have added all the yolks. Then add the milk or water and whisk well.

Add the melted butter to the egg yolk cheese mixture, stirring well as you add.

Sift in the gluten free flour and use a whisk, yes a whisk, and zig-zag vigorously to mix in the flour. In the middle, remember to turn the bowl 90 °, do not always a direction of paddle, will not be gluten, be sure to force the paddle. The egg yolk and cheese paste, fine and shiny, no fine cheese particles and flour particles.

Add a few drops of white vinegar or lemon juice to the egg white, and add granulated sugar in three parts and whip with an electric whisk. The head of the whisk must hit the bottom of the bowl and make a clicking sound. The first time you add 1/3 when there are coarse bubbles, the second time when there are fine bubbles, and the last time when the foam is fine.

After the final appearance of ripples, switch to low speed (to prevent over-whipping of egg whites and to make the meringue creamier at the same time). Use the head of the whisk to fish out the meringue will hang on, the length of about three to four cross fingers is just right (when fishing out the meringue, turn off the whisk, the head of the whisk inside the meringue in two rounds, and gently lift up). The shorter the meringue is, the more whipped it is. Over-whipped egg whites tend to crack.

Add the beaten meringue to the yolk-cheese batter in three batches, using a flipping motion, and mix the cake batter gently, quickly.

The mixing video, potato search, Tang Xiaotang mom chiffon cake mixing techniques. The video was shot by my mom, and it was shaky and jittery, so don't click on it if you get motion sickness.

Cake batter into the mold, shocked to remove large air bubbles, heating water in the baking dish over half of the cake mold. Preheat oven to 150 degrees Celsius, 60 minutes. Cover with tinfoil to prevent over-coloring. If the amount of cake batter is too much, you can use a small mold to divide it out a little, otherwise it will easily crack into a mushroom shape from the side.

Five minutes after the cake comes out of the oven, the body of the cake naturally retracts and comes out of the mold. Hold the cake in your hand and remove the mold. Flip a plate over the bottom of the cake and flip it over once more to punch up the cake side! Cool and refrigerate in a box for better taste!

About the living bottom mold, you can choose this method to do the water bath, wrap the tinfoil, it is recommended that it is best to wrap two to three layers. So it's better to buy an inexpensive deep pie plate or a seven-inch fixed-bottom cake mold for the water bath, it's still very convenient.

Add a photo of frozen egg whites, you can choose this method, or you can use frozen. See what's convenient for you!