Ingredients

Cream cheese 125g

Low gluten flour 33g

Eggs 2

Animal light cream 50g

Yoghurt 75g

Sugar 50g

Light cheesecake recipe

To make this cake, you can either use a solid bottomed mold You can also use a mold with a loose bottom. If you're using a mold, you can remove the bottom and wrap it in tinfoil to make it easier to unmold the whole cake. For a solid-bottomed mold, line the bottom with a good-sized piece of greaseproof paper or tinfoil

Smear the walls of the cake mold with a layer of softened butter

After taking the cream cheese, light cream, and yogurt out of the refrigerator, weigh and place them directly into the cooking cups of a food processor, and beat them with the processor until they're smooth and free of particles. (For this step, you can also leave the cream cheese at room temperature until soft, then add the light cream and yogurt and beat with a whisk until smooth. (This takes longer, and you'll need to refrigerate it for a longer time.)

Place the cheese in a large bowl after beating it with a food processor

Add the two egg yolks to the cheese mixture and beat them with a whisk to combine

Sift the flour into the mixture, and use a rubber spatula to combine.

Mix the mixture together until the flour is completely blended, and then refrigerate. refrigerator. (If you soften the cream cheese at room temperature and beat it until smooth, the batter may be thin at this point and will need to be refrigerated for a longer period of time until it thickens again before proceeding to the next step. (You don't have to refrigerate the cream cheese as long if you whisk it directly in a food processor.)

Whip the egg whites next. Using a whisk, beat the whites until they form fish-eye bubbles, then add 1/3 of the sugar and continue to beat

Beat the whites until they form a thicker consistency, then add another 1/3 of the sugar. Add the remaining 1/3 of the sugar until the surface begins to look grainy. Just beat the egg whites until they are close to stiff peaks. (Do not beat to stiff peaks.)

While the whites are whipped, lift the whisk and pull out a sharp corner. The tip of the horn is slightly curved. This state is ready

Take the cheese paste out of the refrigerator, this time the cheese paste should be relatively thick state. Scoop 1/3 of the egg whites into the batter

Use a rubber spatula to mix the egg whites with the batter. Be careful how you mix: from the bottom up. Do not mix in circles, or the whipped eggs will deflate badly, causing the cake to shrink or collapse, or even fail to rise

After mixing the egg whites with the batter, pour it all back into the bowl of egg whites

Continue to mix the egg whites with the batter using a rubber spatula. Remember, do not mix in circles

The mixture should be very thick and creamy. If it is too thin or has a lot of small bubbles, the cake will not be successful

If you are using a cake mold with a flat bottom, you need to wrap the bottom with tinfoil to prevent the bottom from getting water when you bake it in the water bath. If it is a fixed mold, you can omit this step

Pour the mixed cake batter into the cake mold

Fill the baking dish with water, about 3CM high

Place the cake mold into the baking dish (directly in the water), put the baking dish into the lower layer of the preheated oven, 160 degrees, and bake for 1 hour to 70 minutes. Remove from the oven until the crust is evenly colored and the cake is completely set and does not feel runny when pressed with your hand

The freshly baked cake is fragile, so don't unmold it right away. Let it cool naturally before removing the mold (never invert it to cool like chiffon). Put it in the refrigerator and chill for 4 hours or more before cutting and serving