Light Cheese Cheesecake

Materials:

200g of cream cheese, 130g of milk, 45g of egg yolks, 15g of fine sugar for egg yolks, 15g of corn starch, 10g of low gluten flour, 40g of butter, 70g of egg whites, 40g of fine sugar for egg white whipping

Steps:

1, soften the cream cheese at room temperature, and stir until smooth. (You can heat over water or microwave to help soften)

2, add 15g granulated sugar to the egg yolks, whisk to combine, then sift in the cornstarch and low gluten flour and whisk until smooth. Add milk in stages, first add 20g of milk, continue to whisk well, then add the remaining 110g of milk as well, whisking silky smooth.

3. Heat the egg yolk batter over water until the batter drips linearly, then remove from the heat immediately.

4: Add the softened butter while it's still hot, and whisk to emulsify. Then add the yolk batter to the softened cream cheese in three batches, whisking until smooth.

5. Sift the cheese paste through a sieve and set aside. At this point you can preheat the oven. The oven can be preheated at 250 degrees Fahrenheit.

6, 40g of sugar into the egg white, beat to wet foam before a state.

7, the meringue and cheese paste mix well.

8, 6-inch chiffon mold lined with greaseproof paper, the outer ring wrapped in tinfoil to prevent leakage, pour the batter, shocked to remove large air bubbles.

9, about the temperature and time: you can use the water bath method, baking pan into the 1 cm or so of water, put the chiffon molds, 250 degrees for 10 minutes, and then open the oven to cool down to 130 degrees and then bake for 50 minutes. After baking, do not rush to take out, open the oven door, cool down to the degree that the hand can touch. Remove from the mold can be.