Cream cheese? 200 grams (I used a box of 226)

Butter? 50 grams

Fine sugar? 100g

Low gluten flour? 50 grams

Milk? 150g

Five eggs with shells are about 65g.

How to make Japanese light cheesecake?

Eight-inch solid bottom mold, with a little oil on the bottom to fix baking oil paper for later use.

Prepare materials.

Heat cheese, butter and milk in water.

This is called water isolation. You put the basin in a pot, heat the water in it, let the cheese and butter melt, and then stir it until it becomes smooth.

After the cheese is smooth, leave the fire and avoid high temperature.

The reason to avoid overheating is that the yolk can't be cooked, so pay attention to this piece!

Add egg yolks in batches and beat well.

Sift in the low flour and beat well.

Beat the word "Z" by hand until there is no dry powder.

Finally, we sift the cheese paste again. Of course, if you are too lazy to operate this step, it is also possible. Just sift the thinnest flavor.

Start beating the egg whites, adding sugar one at a time. Beat the egg white slowly until it is wet and foaming, and pull out a hook with delicate luster on the beating head. The egg white of light cheese should not be hard, or it must be cracked, or it should not be in a deficient state. When it becomes soft, it will shrink.

Anyway, let me tell you the truth. I first hit the important state of medium and high speed, that is, when the eggbeater passed by and the protein had lines, I began to slow down. Finally, I finished the protein at the lowest speed. I can't get through it, and I can't finish it in a minute or so. Then I will observe the white frost on the basin wall, which is also very delicate and has no big bubbles, which is enough.

Then add it to the cheese paste several times. This time, I slowly took off the meringue and stirred it by hand to prevent it from defoaming.

For the second time, it is still fishing.

Until all the pastry is added, change the scraper, tidy the bottom and wall of the basin, so that the cheese paste and pastry can be fully combined.

If this step is not evenly stirred, the cheese paste may precipitate.

And gently shake to remove large bubbles on the surface.

Pour into the prepared mold.

Preheat the oven and bake at 150℃ for 65 minutes.

I want to try the effect of not cooling this time, but obviously, the epithelium is a little thick.

Take it out to cool. Reverse demoulding when not hot.

I wanted to try branding this time, so I heated the soldering iron with a musket. Well, because I bought this cheap one, not with electric temperature control, it burns fiercely and will burn, but it won't burn if it is too small, but it's not commonly used and I don't want to waste money on high-end brands.