1. The outside of the 8-inch mold is wrapped with tin foil, and the bottom plate is also wrapped with tin foil.
2. All materials and tools.
3. The cream cheese is softened and added to the food processor.
4. Add yogurt.
5. Add light cream.
6. Puree the cooking machine and mix evenly.
7. Add egg yolks.
8. Stir well.
9. Sift low-gluten flour.
10. Continue to stir evenly.
11. Add lemon juice to the egg whites.
12. Use a whisk for 30 laps at high speed. After the egg whites have a lot of thick foam, add half of the fine sugar and whipped for 50 laps.
13. Add the last fine sugar and continue stirring for 60 laps.
14. Because meringue of the same degree as cheesecake will do.
15. Take one third of the meringue into the cheese paste.
16. Stir evenly without lumps.
17. Pour the evenly mixed cake batter into the meringue cream.
18. Continue to mix for about 50 times, and the batter is complete.
19. Pour the cake batter into the mold and shake it a few times to defoam.
20. Preheat the oven for 10 minutes, pour an appropriate amount of water into the golden plate, and bake for 60 minutes at a temperature of 150 degrees.
21. Don't take it out immediately after baking, put it in the oven to cool for 30 minutes.
22. After cooling, put it in the refrigerator again for 4 hours.
23. Use a fine-tooth knife to blanch the cake with hot water, dry and cut the cake, and then cut after each cut.
24. Delicious, melt-in-mouth cheesecake is ready to taste.
Tips:Today I used a food processor to make this cake. If you use other methods, the cheese must be beaten evenly with insulated water.
