Light cheesecake is a cake between soft chiffon and mellow heavy cheese. It is not greasy, not greasy, has a sweet aftertaste, and is full of mellow flavor. This recipe is for 6 inches, just double the size for 8 inches. I have adjusted the recipe many times. I hope it will be helpful to everyone.

By Liu Dahua Douguo Food Officially Certified Expert

Ingredients

120 grams of cream cheese

20 grams of light cream

3 eggs (small)

20g butter

30g milk

45-65g fine sugar

10 grams of corn starch

15 grams of low-gluten flour

Procedure steps

1. Melt cream cheese, light cream, butter and milk over water and mix well. If you are pursuing perfection in this step, it is best to sieve the resulting liquid to remove small particles.

2. Separate the egg whites and egg yolks, add the egg yolks to the cheese liquid and stir evenly.

3. Sift in the flour and cornstarch and mix well.

4. Add sugar to the egg whites in three batches and beat until wet peaks appear, that is, when you lift the egg beater, there will be a large curved hook.

5. Mix the egg whites into the cheese paste in 2-3 times, using a stirring technique without making circles.

6. Pour the cake into the mold, about 80% full. If the cake liquid is too much, it is best to divide it into two molds, otherwise it will pop out during baking. Shake the mold before putting it in the oven, but don't shake it too lightly.

7. Preheat the oven in advance to 135 degrees for 10 minutes. Pay attention to the water bath method (fill the baking pan with 70% of water in advance), put it in the mold, and bake for 75 minutes. After baking, Simmer for 20 minutes.

8. Take it out and let it cool. You can unmold it after about 20 minutes. You can also refrigerate it for more than 4 hours before unmolding it. It will shrink slightly after being refrigerated.

9. Cut into pieces and taste it. If there is no pudding layer, no collapse or shrinkage, and the internal structure is delicate, it is a success.

10. Finished product 1

11. Finished product 2

Tips

1. The temperature and time should be adjusted according to the actual situation. Observe more during baking. You can choose to adjust the temperature according to the coloring situation or whether the surface is cracked. 2. If the color is too dark, you can also cover it with tin foil and put it into paste. 3. There are two water bath methods: one is to put the mold directly into a baking pan filled with water; the other is to put a baking mesh on top of the water and put the mold on the baking mesh. I usually use the second method. 4. Light cheese cake is best eaten refrigerated, as it has a melt-in-the-mouth, fragrant but not greasy texture! 5. When cutting the cheesecake, try to use a heated knife to make the cut surface more beautiful. I cut it without heating it, so it will be slightly rough. 6. It is best to use a solid-bottomed non-stick mold, with greased paper on the bottom to facilitate demoulding; if it is a loose-bottomed mold, the bottom should be wrapped in tin foil to prevent the cake liquid from leaking out.