ingredients

125g of cream cheese

33g of low-gluten flour

2 eggs

5g of animal whipped cream

75g of yogurt

5g of fine sugar

The method of making light cheese cake

This cake can be made with a solid bottom mold or a movable bottom mold. If it is a movable bottom mold, the movable bottom can be taken out and wrapped with tin foil, which is convenient for demoulding the cake as a whole. If it is a solid bottom mold, you can pad a piece of oil paper or tin foil with a proper size at the bottom

spread a layer of softened butter on the wall of the cake mold

Take cream cheese, light cream and yogurt out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor, and beat them into a smooth and particle-free state with the processor. (When making this step, you can also leave the cream cheese at room temperature until it is soft, then add the whipped cream and yogurt and beat it with an eggbeater until it is smooth. However, it takes a long time, and then it will take a long time to refrigerate)

After beating the cheese with a cooking machine, pour it into a large bowl

Add two egg yolks to the cheese paste and beat it evenly with an egg beater

Sieve the low-gluten flour into the cheese paste and mix it evenly with a rubber spatula

Stir until the flour and cheese paste are completely mixed, and put the stirred cheese paste into the refrigerator for refrigeration. (If the cream cheese is softened at room temperature and then beaten until it is smooth, the cheese paste may be thin when doing this step, and it needs to be refrigerated for a long time until it becomes thick again before proceeding to the next step. If you beat the cream cheese directly with a cooking machine, you don't have to refrigerate it for that long. )

Next, pass the egg whites. When whisking the egg whites into the shape of fish eye bubbles, add 1/3 sugar and continue to beat < P > until the egg whites are thick, and then add 1/3 sugar. Then when the surface begins to appear lines, add the remaining 1/3 sugar. Until the protein is sent to a level close to hard foaming. (Don't beat the hard foam)

After beating the egg whites, lift the eggbeater and pull out a sharp corner. The top of the corner is slightly curved. This state will do.

Take the cheese paste out of the refrigerator. At this time, the cheese paste should be in a relatively thick state. Dig 1/3 of the egg whites into the cheese paste

Mix the egg whites and the cheese paste evenly with a rubber spatula. Pay attention to the technique of mixing: turn it up from the bottom. Never stir in circles, or the eggs will be seriously defoamed, which will directly lead to the retraction or collapse of the cake, or even the swelling.

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

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

The mixed cake paste should be very thick and delicate. If it is too thin or there are many small bubbles, the cake is definitely unsuccessful.

If it is a cake mold with a movable bottom, the bottom needs to be wrapped with tin foil to prevent water from entering the bottom when baking in the next water bath. If it is a fixed mold, this step can be omitted.

Pour the mixed cake paste into the cake mold.

Fill the baking tray with water to a height of about 3CM.

Put the cake mold into the baking tray (directly in the water), and put the baking tray into the lower layer of the preheated oven, and bake at 16 degrees for 1 hour to 7 minutes. Until the skin is evenly colored, the cake is completely solidified, and when it is pressed by hand without flowing feeling, it can be baked.