Cream cheese

125g

cake flour

33 grams

Eggs (of hens)

two

50 grams of animal whipped cream

yogurt

75 grams

berry sugar

50 grams

How to make a light cheesecake?

You can make this cake 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 to facilitate the overall demoulding of the cake. If it is a solid bottom die, you can pad a piece of oil paper or tin foil with a suitable size at the bottom.

Spread a layer of softened butter on the wall of the cake mold.

Cream cheese, whipped cream and yogurt are taken out of the refrigerator, 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 doing this step, you can also put the cream cheese at room temperature until it is soft, then add the whipped cream and yogurt and beat it with an egg beater until it is smooth. But it takes a long time, and then it takes a long time to refrigerate)

Beat the cheese evenly with a cooking machine and pour it into a large 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 stir evenly 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 thickens again before proceeding to the next step. If you beat cream cheese directly with a cooking machine, you won't have to refrigerate it for that long. )

Next, send the protein. When the egg whites are stirred into the shape of fish eye bubbles, add 1/3 sugar and continue stirring.

Beat the egg whites until they are thick, and then add 1/3 sugar. When the surface begins to appear lines, add the remaining 1/3 sugar. Until protein was sent to near the level of hard foam. (Don't fight hard)

Beat 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 thick state. Dig 1/3 protein into the cheese paste.

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

Mix the egg whites and cheese paste evenly, and then pour them all back into the egg whites bowl.

Continue to stir the egg whites and cheese paste with a rubber spatula. Remember, don't beat around the bush.

The mixed cake paste should be 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 needs to wrap the bottom with tin foil to prevent moisture from entering the bottom when baking in the next water bath. This step can be omitted if the die is fixed.

Pour the mixed cake paste into the cake mold.

Fill the baking tray with water, about 3 cm high.

Put the cake mold into the baking tray (directly into the water), and put the baking tray into the lower layer of the preheated oven, and bake at 160 degrees 1 hour to 70 minutes. Until the skin is evenly colored and the cake is completely solidified, it can be baked when it is pressed by hand without flowing feeling.

The freshly baked cake is fragile, so don't demould it immediately. Let it cool naturally before demoulding (don't cool backwards like Qi Feng). Put it in the refrigerator, refrigerate for more than 4 hours, and then cut it into pieces to eat.