Light Cheesecake

Name: Light Cheesecake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs 65 g shelled eggs; 125g Cream cheese; 25g Low-gluten flour; 50g milk; 30g butter; 45g Caster sugar; A few drops Lemon juice

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The light cheesecake melts in the mouth, like ice cream, giving a refreshing feeling. It is sweet but not greasy, cool but not cold, especially in the hot northern winter room, when the big heating is turned on, eating a piece of refrigerated light cheesecake is really satisfying!

Some parts of the light cheese cake are similar to chiffon cakes. The egg white and the yolk are separated, stirred and beaten separately, and then mixed together. The difference in recipe and method determines that the two types of cakes are also different in production and taste. Chiffon cake tastes dry, light like clouds, and soft like sponge; light cheese cake is as delicate as goose fat and taste like ice cream. The former can be roasted directly, while the latter must use the "water bath" to achieve a moist taste.

The winter in the north is extremely cold outside, and the interior is a bit hot because of the heating. Although it is not advisable to eat too much cold food in winter, the light cheesecake after refrigeration is taken out of the refrigerator for 10 minutes to cool down. The entrance is unusually cool, delicious and delicate. Giving mouthfuls of light cheese and drinking a cup of warm black tea, if the sun shines into the house, it feels so beautiful!

To make a long story short, follow me to make this fascinating light cheesecake. The entrance is refreshing and you can open a shop after you learn it.

Ingredients

Light Cheesecake

1. Prepare the ingredients: take the cream cheese and butter out of the refrigerator in advance, and use them after softening at room temperature; 3 65g shelled eggs, weighing low-gluten flour, milk, and fine sugar; spread oil paper on the bottom of the light cheese mold;

2. Put the cream cheese into the basin, and beat the insulated water into a smooth paste. If there are particles, keep beating until it becomes a paste completely;

3. Melt the butter in water in advance, pour it into the cream cheese paste after cooling, and beat it evenly with a manual whisk;

4. Separate the egg white and egg yolk, put the egg white into the oil-free and water-free basin, and knock the egg yolk directly into the cream cheese butter paste;

5. Mix the egg yolk and cream cheese paste completely, and then sift into the low-gluten flour;

6. Stir the flour and cream cheese egg yolk thoroughly, without dry powder, no small bumps. If there are cream cheese bumps, it means that the heating in step 2 is not sufficient; if necessary, sieve it to make the batter more delicate;

7. Use an electric whisk to make coarse bubbles for the egg whites at high speed. Add the fine sugar in 2 times, namely after the coarse bubbles and after white and fine foaming. After adding the fine sugar for the second time, the whisk will turn to a low speed to make the egg whites more delicate. Glossy; when there are obvious lines on the meringue, just lift the whisk, and the meringue will be a big hook. This kind of wet foaming can ensure that the light cheesecake does not crack when baking; after the egg white is finished, the oven starts to pre-heat Heat, 150 degrees;

8. Take 1/3 of the egg white paste into the cheese egg yolk paste and stir evenly;

9. Pour the beaten egg yolk batter back into the egg white batter;

10. Stir evenly with a spatula; this is a light cheesecake batter, which is delicate, smooth and shiny;

11. Pour the cake batter into a mold covered with greased paper. The cake batter is a bit too much, so in addition to a light cheesecake mold, a 4-inch pound cake mold is used; lift the mold and shake it lightly for a few times. Large bubbles in the cake batter;

12. Place the cake batter mold in a darker baking tray, put cold water in the baking tray, the water level should reach at least 1/3 of the bottom of the cake mold, and send it to the middle layer of the preheated oven, first up and down fire Bake at 150°C for 20 minutes, then turn to 110°C and bake at 150°C for 50 minutes; the time and temperature should be adjusted according to the actual situation of the oven used. After the surface is satisfactory, you can quickly open the oven door and cover with a piece of tin foil. , The speed must be fast to prevent the heat loss from causing the cake to shrink;

13. When the time is up, don't take it out, simmer it in the oven for 30 minutes before serving it out. Don't worry about unmolding, let it cool naturally before unmolding or refrigerate it overnight before eating. The taste will be better. You can also use a soldering iron to burn your favorite patterns on the surface of the cake, and it will be different immediately.

Tips:
1. Eggs with shell weighs 65 grams each, it is not recommended to use firewood eggs, if you must use firewood eggs, you can use one more;
2. Cream cheese should be used after it has softened at room temperature, and it should be stirred until there is no small lump when it is melted in water. After the butter liquid is allowed to cool, pour it into the cream cheese paste to prevent the hot butter from melting the cheese;
3. The mold should be placed in a baking tray filled with water, and the water in the baking tray should not be too little, at least 1/3 of the bottom of the mold is appropriate; don't put the mold on the grill to bake in water; It will only increase the humidity in the oven, but will not allow the cake batter in the mold to get a mild and continuous temperature;
4. If you want a lighter color, you can put a grill or baking pan over the cake mold at the beginning, and cover it with tin foil; if the color is satisfied halfway, open the oven and put the tin foil, once the heat is exhausted, and the oven heats up slowly, the cake It's deflated, and it's irreversible, and it won't rise anymore.