Light Cheese Cheesecake

Light Cheese Cheesecake

1. Take a saucepan, add appropriate amount of water to the pot, take another bowl, put the cream cheese and milk into it, heat over the water, and mix the cream cheese and milk until smooth and without particles.

2. Add the butter to the cream cheese and stir until the butter melts.

3. Stir well until no oil stars are visible.

4. Turn off the heat of the induction cooker, add three egg yolks in batches and stir evenly.

5. Sift in the low-gluten flour and stir until a fine egg yolk paste without dry powder.

6. Add 5 egg whites to 1 teaspoon of lemon juice; add water to the baking dish and put it into the baking dish to start preheating.

7. Add 80g of sugar to the egg whites in 3 times and beat them.

8. Just be whipped to the wet foaming state.

9. Add 1/3 of the beaten egg white to the egg yolk paste, cut and mix evenly;

10. Pour the well-stirred egg yolk paste back into the egg whites and mix well.

11. Pour into an 8-inch cake mold, smooth out, and shake to remove larger bubbles.

12. Put it in the preheated oven, water bath, upper and lower fire, lower layer, bake at 140 degrees for 30 minutes, and then bake at 170 degrees for 30 minutes, for a total of 60 minutes.

13. Take out the baked light yoghurt cheesecake, let it cool and put it in the refrigerator for 6 hours before demoulding!

Tips:

1. Ensure that the egg white bowl is free of oil and water, and there is no egg yolk in the egg white;
2. When stirring the egg batter, try not to stir in a circle to avoid defoaming the egg white;
3. After the cake is put into the mold, shake the mold to expel large bubbles, so that the pores of the cake are finer;
4. After baking the cake and letting it cool, it must be put in the refrigerator and refrigerated!