Ingredients

125g cream cheese, 2 eggs, 50g light cream, 75g yogurt, 33g low gluten flour, 50g granulated sugar.

Steps

Prepare the ingredients and weigh them;

Put the cream cheese, light cream and yogurt into the blender cup of the cooker;

Start the cooker and beat until smooth;

Separate the egg whites from the egg yolks, and beat the yolks into the cheese mixture;

While stirring the mixture, sift the cheese mixture with the yolks.

Sift the gluten flour into the cheese paste;

Mix well until the flour and cheese paste are completely mixed, and then put it into the refrigerator to chill;

White the egg whites until they form fish-eye bubbles;

Add 1/3 of the sugar and beat until thick;

Add the rest of the sugar and beat until textured;

White the egg whites until they are close to stiff peaks, i.e., when you lift up the beaters and pull out a sharp corner,

The top has a small hole in the top.

Take 1/3 of the egg whites and put them into the cheese mixture and mix well;

Pour the rest of the egg whites into the cheese mixture and mix well;

Grease the inside and bottom of the 6-inch chiffon molds with a layer of butter, and wrap the bottom of the molds with tinfoil;

Pour the batter into the molds;

Take a deep baking dish and fill it with a little less than 3 centimeters of water, and then add the rest of the sugar. Deep baking dish filled with no less than 3 cm height of water, put the mold into the baking dish;

Oven 160 ° degrees preheated, placed in the lower oven, upper and lower heat bake an hour to 70 minutes;

Bake until the cake crust evenly colored, with a hand pressure on the feeling of no flow can be removed from the oven, just out of the oven to the cake to be cooled naturally before removing the cake, do not need to be inverted like chiffon cake.

Tips

To make light cheesecake cheese paste must have a certain consistency, if it is too thin and egg white mixing will be easy to defoam;

Light cheesecake to use the water bath method of baking, otherwise it is easy to crack, the crust is dry and hard;

Because of the light cheesecake of the flour content of the cake is less, so the cake has a small shrinkage of the phenomenon of the cooling, as long as the cake is not cracked!

No pudding layer and big air holes are normal;

Take off the cake after cooling and put it into the refrigerator for more than 4 hours, then cut it into pieces for better taste.