Cream cheese125g
33 grams of low-gluten flour
2 eggs
50 grams of animal whipped cream
Yogurt 75g
50 grams of fine sugar
How to make a light cheesecake?
You can use either a solid bottom mold or a movable bottom mold to make this cake. 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 die, you can pad a piece of oil paper or tin foil with appropriate size at the bottom.
Spread a layer of softened butter on the cake mold wall.
After the cream cheese, whipped cream and yogurt are taken out of the refrigerator, they are directly weighed and put into the cooking cup of the food processor, and beaten to a smooth and particle-free state by 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. But it takes a long time, and then it takes a long time to refrigerate)
Beat the cheese with a cooking machine and pour it into a big bowl.
Add two egg yolks to the cheese paste and beat well with an egg beater.
Sift the low-gluten flour into the cheese paste and mix well with a rubber scraper.
Stir until the flour and cheese paste are completely mixed, and put the stirred cheese paste in 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, send the egg whites. When whisking the egg whites into the shape of fish's eye bubbles, add 1/3 sugar and continue beating.
Beat the egg whites to a thick state, 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 hit hard foam)
Send 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 protein into the cheese paste
Mix the egg whites and cheese paste 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.
Mix the egg whites and cheese paste well, then 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, it is necessary to wrap the bottom with tin foil to prevent water from entering the bottom when baking in the next water bath. If it is a fixed die, this step can be omitted.
Pour the mixed cake paste into the cake mold.
Fill the baking tray with water, about 3CM high.
Put the cake mold in the baking tray (directly in the water), put the baking tray in the lower layer of the preheated oven, 160 degrees, and bake 1 hour to 70 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.
The freshly baked cake is fragile, so don't demould it immediately. Let it cool naturally before demoulding (don't cool it backwards like Qi Feng). Put in the refrigerator, refrigerate for more than 4 hours, and then cut into pieces to eat.
Tips
1, the key to making light cheese cake is that the cheese paste must have a certain consistency, so that it can be easily mixed with protein. Otherwise, the egg whites are easy to defoam when mixing, and the cheese is easy to sink to the bottom. However, the cheese paste will only show consistency at the refrigerated temperature, so if you soften the cream cheese at room temperature and then whip it into a cheese paste, you must refrigerate it for a long time to make the cheese paste thick (so I suggest using a food processor, which can save a lot of time).
2. There are many recipes for light cheese cakes with lemon juice. However, cream cheese itself is a kind of sour cheese, and the yogurt in the ingredients also has a certain acidity, so there is no need to add lemon juice to this cake. I also tried adding lemon juice to this cake, but for me, the taste is not as sweet as not adding it.
3. Because the flour content of light cheese cake is very small, it depends on the supporting force of eggs after solidification, so it is normal for the cake to shrink slightly after cooling. As long as it doesn't crack, pudding layer and big pores don't appear, and it doesn't seriously affect the appearance, it doesn't hurt.
4, light cheese cake needs to be baked by water bath method, otherwise it is easy to crack and the skin is dry and hard. The cake must be completely baked, otherwise the inside is too wet and soft, and it will be difficult to even cut it. The way to judge whether the cake is baked well is to gently press the surface of the cake with your hands, and there is no feeling of flow, which is generally almost the same.
5. The freshly baked cake is tender and soft. Please refrigerate it for at least 4 hours before eating. It tastes better.
6. Can you use other cheese instead of cream cheese? Theoretically, it is possible. For example, the most common cheddar cheese can also be used to make cheesecakes. However, different cheeses have different degrees of hardness. Some cheeses may need to be heated and stirred for a long time to soften, and if they are not careful, they will condense into blocks, which is difficult to operate. Cream cheese is soft and delicate, so it can be the best choice for making cheesecake.