As a foodie who loves delicious food and baking, light cheesecake is also a delicious dessert that cannot be missed. The first time I ate light cheesecake was in a dessert shop. The cake was as soft as a chiffon cake, with just the right cheese aroma. It was not as rich in cheese flavor as the heavy cheesecake, so it was a little less greasy and a little more. Light, melt-in-the-mouth texture.

It is said that heavy cheesecake must be tasted with tea, and it is not advisable to use too much at one time, otherwise it will be too greasy and sweet; while light cheesecake is not so "pretentious", even if you eat a few at a time It’s a piece of cake and you won’t feel tired. So when I bake my own delicacies, light cheesecake has become my favorite, but I have never been interested in heavy cheesecake.

The term "light cheesecake" means "light". What I mean is its light texture, which melts in your mouth. The principle and production are similar to chiffon cake, but similar but not exactly the same. . Let’s compare the chiffon cake because it is the first cake for novices to get started with. It is the basic cake. Once you understand its principles and draw parallels, it will be easier to make a light cheesecake successfully. Similarities and differences between light cheese VS chiffon cake:

(1) In making light cheese cake, you still need to separate the egg white and egg yolk. The meringue part is basically the same as that of chiffon cake, except that The whipping level only needs to be about 7 minutes, which can better prevent the cake from cracking when baking, and at the same time make the cake lighter and moister inside;

(2) Add the egg yolk batter of the light cheesecake Cream cheese is added to the cake to give the cake a special aroma of cheese;

(3) The light cheesecake recipe has a low flour content. Use the water bath method when baking to carefully "care" the light cheesecake to make it taste better. It is more tender and reduces the possibility of cracking;

(4) There are some special points to pay attention to when baking light cheesecake. I will list them in detail in the "0 failure tips" module. Here is some reference for everyone, so that everyone can successfully "win" this beautiful and delicious cake together.

How to make light cheesecake:

Use the mold: Xuechu 6-inch solid bottom non-stick cheese round mold (shorter than the ordinary 6-inch anode mold)

Ingredients: cheese yolk paste, egg yolks: 3, cream cheese: 100g, milk: 45g, butter: 24g, low-gluten flour: 24g. Egg whites: 3, fine sugar: 35g.

Baking time: water bath method, lower shelf of oven, 150 degrees for 35 minutes, turn to 140 degrees for 35 minutes, increase the heat to 180 degrees for the last 5 minutes until coloring, total 75 minutes. (The temperature and time are for reference only and will depend on your individual oven.)

ps: 3 eggs, 153g, small eggs.

Preparation work:

1. Separate the egg whites and egg yolks in advance and set aside.

2. Sieve the cake flour twice and set aside.

3. Preheat the oven in advance. You can preheat the oven by adjusting it 10 degrees higher than the baking temperature.

4. A piece of non-stick paper can be placed at the bottom of the mold to facilitate demolding.

5. It is recommended to use a solid-bottomed mold for the water bath method. The movable-bottomed mold must be wrapped with double layers of tin foil to prevent water from entering during baking.

6. Cut the cream cheese into small pieces in advance and soften at room temperature. Heat the milk slightly until lukewarm. Melt butter over water. Preparation steps:

Cheese egg yolk paste

1. Press the softened cream cheese with a spatula and check to make sure the center is completely softened.

2. Add warm milk in two batches and beat with a whisk until smooth and feathery. Mix well for the first time and then add the second time. Stir evenly. No need to overdo it. Dismiss.

3. Add the egg yolks in three batches, one at a time. Use a whisk to beat until smooth before adding the next one. Do not beat the egg yolks.

4. Add melted butter and stir evenly to completely incorporate.

5. Add sifted cake flour and mix evenly with a spatula. If you have high requirements, you can sift the cheese paste once, it will be more delicate.

6. Add sugar to the meringue in three batches and beat until it reaches a large curved state (about 6-7 points), as shown in the picture.

7. Mix 1/3 of the meringue and egg yolk paste evenly, then pour it back into the remaining meringue and mix evenly. (You can refer to the mixing method of chiffon cake for this step.)

8. Pour the cheese mold into the cheese mold and shake the mold at a high position several times to release large bubbles.

9. Put it in the preheated oven, use the lower water bath method, 150 degrees for 35 minutes, turn to 140 degrees for 35 minutes, and in the last 5 minutes, increase the heat to 180 degrees until it starts to color, *** total 75 minute. (The temperature and time are for reference only and will depend on the individual oven.)

10. After baking, do not rush to take out the oven; turn off all functions of the oven, open the oven door, and let the cake cool slowly; Take it out after 15 minutes, gently use a demoulding knife to draw a circle along the edge of the mold, and use a plate to invert back and forth to assist in demoulding.