Ingredients for light cheesecake

3 eggs Cream cheese 125g

Low gluten flour 25g Milk 50g

Butter 30g Caster sugar 45g

Lemon juice 2-3 drops

How to make light cheesecake

Step 1

Prepare the ingredients and weigh them. This amount is for a 6-inch cake.

Step 2

First separate the egg whites from the yolks.

Step 3

Melt the cream cheese and milk in a heat-resistant utensil over low heat over water while stirring with a hand whisk.

Step 4

Melt until fine and milk and cheese are fully incorporated.

Step 5

Add the butter and continue to melt over water, stirring until the butter and cheese are combined.

Step 6

Remove the utensils from the hot water and add one egg yolk, whisking well, then another whisking well, then a third whisking well. (Be sure to whisk well each time before adding the next yolk)

Step 7

The yolks are ready to be fully incorporated with the cheese.

Step 8

Finely sift the gluten flour.

Step 9

Beat with a hand whisk until there is no dry flour and it is fine and full, set aside.

Step 10

While beating the egg whites, add the sugar in three batches, starting with a drop of lemon juice.

Step 11

Beat until soft peaks form, then preheat the oven, fill a baking dish with water and preheat at 180 degrees.

Step 12

Take half of the egg whites, put them into the cheese batter, and toss well.

Step 13

Pour the cake batter into the egg white utensil again and toss until no egg white can be seen.

Step 14

Do a good job of the cake batter, delicate and full, the mold bottom and around the brush with a little cooking oil, and then lined with greaseproof paper.

Step 16

Place the mold into a preheated baking pan with water, (water bath baking method) bake at 170 degrees up and down for 20 minutes.

Step 17

After 20 minutes, the top of the cake has set and colored, then turn the oven up and down to 140 degrees, bake for 40 minutes, don't take the mold out right after baking, put it in the oven to simmer for 30 minutes.

Step 18

Take the cake out of the oven for 30 minutes, and it will smell great.

Step 19

Cut it out, it's very delicate and has a very good texture, which is my little one's favorite.

Step 20

Easy to do, zero failure, with a pot of tea, afternoon tea ~

Light cheesecake cooking tips

This amount can also be used with a 6-inch cake molds, if it is the bottom of the pot molds, be sure to wrap the tinfoil and then put into the water. The oven temperature is for reference only, depending on the performance of your own oven.