Cheese Cake - not cracked or collapsed, light and soft, melt in your mouth

There was a time when the streets were full of cheese cake. Now although it is not so hot, but that kind of light and soft, melt-in-your-mouth texture has been y left in the memory, so now from time to time will also do one to relieve the craving, hehehe.

Cheese Cake Ingredients

Cream Cheese 90g Gluten Free Flour 15g

Eggs 2 Corn Starch 10g

Light Cream 17g Milk 36g

Sugar 40g Butter 30g

Lemon Juice 1g

This is the first time I've ever made this cake. strong>How to Make Cheese Cake

Step 1

Melt the cream cheese in a container over hot water.

Step 2

Soften it while stirring. Once softened, set aside.

Step 3

Add the milk and butter to a saucepan and place it on a low heat to bring it to a slight boil.

Step 4

Pour the milk and butter mixture into the softened cream cheese in small batches and stir well.

Step 5

Sift in the cornstarch and low gluten flour and toss with a spatula to combine.

Step 6

Separate the egg whites and yolks of the eggs, and put the whites in the refrigerator first. Add the yolks to the cheese batter and mix well.

Step 7

Strain the batter through a sieve to make it more creamy.

Step 8

Add the lemon juice to the egg whites and beat with an electric mixer. Add the sugar to the egg whites in three batches and beat until wet peaks form.

Step 9

Add the whipped egg whites to the egg yolk mixture in three batches, and mix well. Line the bottom and sides of a six-inch cake mold with greaseproof paper, and wrap the bottom with tinfoil, then pour the cake mixture into the mold, and gently shake the mold a few times to get rid of any large air bubbles.

Step 10

Preheat the oven to 150 degrees and bake in a water bath for forty-five minutes total***. The last twenty-five minutes can be baked by turning the oven temperature down to 130 degrees. Midway covered with a layer of tinfoil.

Step 11

Take off the mold immediately after baking, no need to invert to cool, gently tear off the greaseproof paper can be.

Step 12

No cracking or collapsing.

Step 13

Gently bite into it, the feeling is as light as a cloud, wonderful.

Cooking tips for cheesecake

Cream cheese should not be too hot for a long time during the process of melting the water over water, and if you put it on the fire, then turn off the fire as soon as the water boils.

Egg white in the process of whipping, electric beaters can be used throughout the low speed, the so-called wet foaming state, is to lift the beaters have a large curved hook, egg white can flow.

Cheese cake in the baking process temperature should not be too high, will cause cracking.

After the cake is baked, as long as it is not too hot, you can take off the film, you do not have to wait until it is cooled off, then instead, it will not come off clean.