All-you-can-eat Delicious Light Cheese Cupcakes

Name: All-you-can-eat Delicious Light Cheese Cupcakes
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 140g Cream cheese; 40g butter; 40g Yogurt; 30g Low powder; 50g Caster sugar; 4 (one is about 45g) egg

by Crazy cooking father

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Compared with other flavors of cakes, my family and I prefer the taste of cheesecake. Whether the light cheesecake is moist and soft, or the heavy cheesecake is dense and heavy, the rich cheese flavor can be set off to the extreme, which is endless aftertaste. Therefore, most of the family’s birthday cakes also use cream cheese as the main ingredient, but the preparation and decoration methods are different. If, as a usual dessert, bake such a large piece of cheesecake of six inches and eight inches, it is not only difficult to store, but also inconvenient to eat. So I began to wonder whether it could be made into independent cup cheesecakes, so that the above problems could be solved.

However, most cheesecakes are baked using water bath methods and professional cake molds. If they are baked directly in a separate paper cup, it is difficult to immerse them in water for baking, and the situation is different. In the end, I bought a large box of cream cheese and started various experiments and adjusted the formula. The first time I made too much cheese, it was difficult to support the whipped egg whites. In addition, the baking was more urgent, and the final product collapsed badly; the second time I adjusted it. The use of cheese and low flour, and the use of low-temperature and slow-roasting methods, finally solved this problem perfectly. Although there will be a little retraction, it is harmless. Compared with the light cheesecake baked in a water bath cake mold, it has a bit more toughness, but the taste is still excellent. The important thing is that it is not only easy to store, but also convenient to take and eat. If you are a perfectionist and want to hide the slightly retracted ugliness, you might as well squeeze the cream to frame it. It is both attractive and flavorful. You can kill two birds with one stone.

Ingredients

140g Cream Cheese
40g Butter

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40g Yogurt
30g Low Powder
50g Caster Sugar
4 (one is about 45g) Egg

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All-you-can-eat Delicious Light Cheese Cupcakes

1. Cream cheese and butter are softened at room temperature, add 15g of caster sugar and stir until fine and no particles;

2. Add the egg yolks individually, and add the next one after mixing well each time;

3. Stir until the cheese and egg yolks are fully integrated and become a fine paste;

4. Add yogurt and beat evenly, sieve and add low-gluten flour;

5. Use a spatula to cut and mix into a smooth and smooth paste, and put it in the refrigerator;

6. Add the egg whites with fine sugar in portions, and whipped to a wet foaming state (pull up the whisk into a curved sharp corner);

7. Take 1/3 of the egg whites and put them in the cheese paste;

8. Use a spatula to cut and mix evenly;

9. Pour the cheese batter back into the beaten egg white bowl;

10. Cut and mix into a delicate cake batter;

11. Put the paper cup into the mold, put the cake batter into eighth full, and shake out the bubbles;

12. Put a bowl of water at the bottom of the oven. After the oven is preheated to 150 degrees, put the baking tray into the middle layer, bake for 50 minutes and then adjust to 190 degrees and bake for 10 minutes until the surface is golden.

Tips:
Because a single paper cup is used for baking and there is no water bath method, the formula is slightly different from baking the entire light cheesecake, and it will shrink slightly after baking, without affecting the taste. If you pay attention to the shape, the final product can be used Whipped cream for decoration, beautiful and tastes much better than ordinary cupcakes;
Do not over-soften the cream cheese, otherwise it is easy to produce small bubbles after repeated whipping at the end, which will affect the quality of the finished product;
If the egg whites are in place, it is not easy to shrink back when cut and mixed properly. Increasing the cutting and mixing range can reduce the number of times and reduce the probability of defoaming;
Since the cake body is basically in the category of light cheese, it is better to put a basin of water in the oven to increase the humidity to bake.