Light Cheesecake
1.
Prepare all the ingredients, separate the egg yolk and egg whites for later use.
2.
Pour a little boiled water into a large bowl, and then put an egg-beating bowl, but do not press the bottom of the bowl, hold it with your hands, so that the bottom of the bowl can be exposed to the hot steam, instead of directly contacting the hot water, put the butter, cheese and Put the milk in the basin together.
3.
The cheese, milk, and butter in the basin are melted under the heat of the steam below, and the three ingredients are mixed into a smooth, particle-free cheese paste with egg custard.
4.
Add the egg yolks to the cheese paste one by one, and quickly stir each egg yolk to mix the egg yolks with the cheese paste evenly.
5.
Mix low-gluten flour and cornstarch through a sieve, and pour into the cheese paste twice.
6.
Stir with egg custard to form a smooth batter.
7.
Scrape the wall of the basin with a spatula without leaving any powder.
8.
Sift the batter to remove any remaining lumps.
9.
Sift the batter to remove any remaining lumps.
10.
Spread a small piece of butter on the inside of the mold, and preheat the oven to 160 degrees.
11.
Beat the egg whites when the batter is almost refrigerated.
12.
Add half of the fine sugar to the egg white, beat with a hand-held whisk at medium speed until thick foaming, then adjust to medium and high speed and continue to beat, then add the remaining half of the fine sugar, and beat the egg white until it is wet.
13.
Transfer the whipped egg whites to a mixing bowl for later use, add 1/3 of the egg whites to the refrigerated cheese batter, and stir evenly.
14.
Then pour the batter into the remaining egg whites and continue to mix well with the mixing method.
15.
Pour the mixed batter into the mold, put it into a baking pan slightly larger than the cake mold, and pour 1-2cm high water into the baking pan, remember not to let the cake mold float.
16.
Put it into the oven, put it on the bottom, and bake at 160 degrees for 20 minutes.
17.
Then lower the temperature to 130 degrees and bake for about 60 minutes until the cake is completely cooked.
18.
After turning off the fire, open the oven door a small slit, and let the cake cool naturally in the oven for half an hour before taking it out of the mold.
19.
After demoulding, cool the cake to room temperature and put it in the refrigerator for at least 4 hours before eating.
20.
After demoulding, cool the cake to room temperature and put it in the refrigerator for at least 4 hours before eating.
21.
The finished picture of the light cheesecake.
22.
The finished picture of the light cheesecake.
Tips:
1. Try to choose fresh eggs, which are easier to separate, and the egg whites can be better beaten.
2. Pay attention to the weight of the egg whites. The medium-sized eggs are used in the recipe. The three egg whites total about 90-95g. If your eggs are very likely, you only need two and a half egg whites. You can weigh them if you are in doubt.
3. The degree of egg white whipping determines whether the final batter can be mixed well. Excessive egg white will also crack the cake. The correct degree of blowing is to wet foaming, which can exceed a little bit, but absolutely not to neutral foaming. The meringue looks delicate and shiny, pulling up the large hooks that the meringue will naturally sag, and it retains a little fluidity.
4. When mixing the egg yolk batter and meringue, do not make a circular motion or stir vigorously. The mixed batter should be thick and delicate without big bubbles. If you find that the batter is not easy to mix well, the egg whites may have been over-blended.
5. The bakeware used for the water bath should not be too large, and should not be as large as the bottom area of the oven.
