Light Cheese Cheesecake

Light Cheese Cheesecake

1. Prepare materials and tools

2. 3 eggs, separated from egg yolk and egg white. (Note: Put the egg whites in a water-free and oil-free container. At this time, take the egg whites to the refrigerator and freeze for a while. After being beaten, it will be more delicate and stable, and it is not easy to defoam)

3. Put the cheese (cream cheese) and yogurt into the cooking machine and stir evenly

4. Well blended

5. Then divide the egg yolk three times, add it to the cheese paste and stir well

6. Butter melts in water

7. Mould with movable bottom, grease the bottom and the surroundings by the way (anti-sticking)

8. Pour the butter into the egg yolk cheese paste and stir until there is no oil

9. Sift in the low-gluten flour and stir until there are no particles. (Just make the egg yolk cheese paste)

10. Take out the egg whites from the refrigerator and start to beat the meringue. (I put the egg white bowl in a basin of ice water to beat it more stable)

11. Add a few drops of white vinegar to the egg whites, and add the fine sugar in three times. The head of the whisk must hit the bottom of the basin to make a clicking sound. Send at high speed. Add 1/3 for the first time when thick bubbles appear, 1/3 for the second time when fine bubbles appear, and 1/3 when the bubbles are fine.

12. After the final lines appear, change to low speed stirring (to prevent over-spreading the egg whites, and at the same time make the egg whites more delicate). Use the head of the whisk to pick up the meringue and it will hang on it, and the length is about three to four fingers. (When you are fishing for the meringue, turn off the whisk and make two strokes in the meringue. Circle, lift it up gently). The shorter the remaining meringue, the higher the degree of whipping, and the over-whipped meringue is easier to crack.

13. The meringue is ready

14. Add the whipped meringue to the egg yolk cheese batter three times, and mix the cake batter lightly and quickly with the mixing method. (Do not stir in circular motions)

15. When the cake batter is done, put it into the movable bottom mold and shake to remove the big bubbles.

16. Wrap it with tin foil and place it on a hot water baking pan (water bath method). Then put it into the first layer of the preheated oven and heat up and down to 150 degrees for 60 minutes. After the surface of the cake is colored, tin foil should be added to prevent the color from being too heavy.

17. After baking for 30 minutes, the cake begins to bulge. If it is colored, cover with a layer of tin foil and bake for another 30 minutes (depending on the situation). After baking, do not take it out, and take it out for another 30 minutes.

18. After taking it out, put it in the refrigerator for 4 hours

19. Cut and share

20. The finished product is so delicious!

Tips:

1. Dispense the meringue: Don't beat it too hard, just distribute it in about seven days. If the meringue is too hard, it will crack. Therefore, the frozen egg white is more delicate and stable, and it is not easy to defoam.
2. Pay attention to the technique when turning the cake batter: Don't stir in a circular motion, otherwise it will easily defoam. Stir it evenly, otherwise the egg yolk cheese paste will sink underneath, and the top is light meringue, it is still easy to rough the surface and crack small cracks. The cheese paste on the sunken bottom will also cause the bottom to be firm and poor in taste.
3. Baking time and temperature: If the time is too long, the meringue will easily collapse after being out of the oven. The temperature is too high, the cake batter on the upper layer is solidified, and the lower layer is still liquid. If it continues to be heated, large cracks will appear on the surface.