Name: Light Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 20ml Corn oil; 35g Cake flour; 15g corn starch; 120g Cream cheese; 60ml milk; 60g Caster sugar; 1/2 lemon

Ingredients

Light Cheesecake

1. Prepare 5 eggs, 60 grams of caster sugar, 60 ml of milk, 120 grams of cream cheese, mix the filtered cake flour and cornstarch with a fine sieve and set aside.

2. The mixing bucket for the egg whites should be dry and water-free. Separate the egg whites and egg yolks one by one with an egg separator. Do not break the egg yolks.

3. The separated egg white and egg yolk are set aside.

4. Heat up the pot with water to about 50 degrees, mix the cream cheese, milk, and corn oil into a glass bowl. The insulated water will continue to melt, and be beaten fine without particles.

5. Add the egg yolks to the cheese paste one by one, and stir well after each addition.

6. Sieve the cake flour and cornstarch again, sift into the egg yolk cheese paste, stir well, and put it in the refrigerator for later use.

7. Put the egg white bucket into the cook machine, add two or three drops of lemon juice, one third of the fine sugar, and beat at high speed.

8. After beating until large bubbles appear, add one third of fine sugar and beat at high speed.

9. When the foam becomes fine and slippery, add all the remaining fine sugar and beat at medium speed. At this time, preheat the oven to 150 degrees.

10. Whip the egg whites until you have a small tip that can stand up.

11. Take the egg yolk batter out of the refrigerator, and mix the whipped egg whites into the egg yolk batter three times. Note: Only stir up and down, do not stir in circles, this will affect the effect of cake puffing.

12. Pour the well-mixed cake batter into an 8-inch mold, and gently knock two or three times to let the bubbles come out and the surface of the cake batter is flat.

13. Heat water in the bakeware and put the mold in. If it is a movable bottom mold, please wrap the bottom with tin foil to prevent water from entering.

14. Put the baking tray into the lower level of the preheated oven and bake for 50 minutes. Observe the baking process frequently. If the cake has been colored, you can cover the surface of the cake with tin foil to prevent it from baking. After baking, simmer in the oven for ten minutes, then remove the upside down until it cools. Cut into pieces and pack them into the refrigerator for better taste.

Tips:
This time, I overspent the egg whites, so it is more suitable for making chiffon cakes. Whip the egg whites of the cheesecake. The tip of the egg whites should preferably have a slight bend. Moist whipping can increase the perfect taste of the cheese.