#trust of Beauty# Light Cheese Cake

Name: #trust of Beauty# Light Cheese Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200d g Cream cheese; 100g milk; 30g Low-gluten flour; 95g Caster sugar; 6 egg; 60g butter; 20g corn starch

by Moon Shadow Shaqiu

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I once knocked out three light cheesecakes in one night, and my girlfriends around me love to eat this. At that time, there was still a small oven at home, which could only bake one at a time. The light cheese itself was a low-temperature and slow-baked one. The average cake is about 2 hours from preparation to baking and demoulding. I started working at 6pm and finished it at 12am. I was very happy in the kitchen. I didn’t realize that time passed by, and I was a little crazy when I was playing baking. Well, no way, I think everything is worth it when everyone says it is delicious. "

Ingredients

#trust of Beauty# Light Cheese Cake

1. Prepare all the ingredients.

2. Separate the egg yolk from the egg white to ensure that the egg white bowl is free of water and oil, and does not stick to the egg yolk.

3. Cut the butter into small pieces and melt into a liquid.

4. Cream cheese and milk insulated water are mixed with a manual whisk until no particles are formed.

5. Add the melted butter liquid in 3 times and mix well.

6. Add the egg yolks in batches, and mix each egg yolk thoroughly before adding it again.

7. Sift in low-gluten flour and cornstarch, and stir into a dry powder-free batter.

8. At this point, you can see that the stirred egg yolk paste is particularly delicate.

9. The egg whites are added to the fine sugar in 3 times, and the egg beater is used to beat until it is wet and foamy, that is, the egg beater is lifted with a downward vertical triangle.

10. Take 1/3 of the egg whites into the egg yolk paste, cut and mix evenly.

11. Pour all the egg yolk paste into the egg white paste and stir evenly.

12. Pour the mixed cake batter into the mold, gently knock 3 times on the table, shake out the big bubbles inside, and put it in a baking tray filled with water. I divided the two cakes into two ovens. So in the picture Only one can be seen.

13. Bake in the lower layer of the oven with upper and lower fire, water bath method, first bake at 160 degrees for 20 minutes, and then turn to 140 degrees for 60 minutes. The water in the bakeware is changed once when the temperature is changed, and ice cubes can be added to cool down appropriately every 20 minutes in the middle.

14. It can be easily removed from the mold after it is out of the oven, and it will have a better taste after being refrigerated overnight.

Tips:
1. The mold used in this article is Wonuo UN20012 golden light cheese mold. The formula in this article can make 2 light cheesecakes. It is easier to make a light cheese solid bottom mold than a live bottom mold, because the water bath method is used, if the live bottom is not handled well, it is easy to let water in, causing the cake to have a pudding layer.
2. The size of this oval is equivalent to the size of a 6-inch round mold.
3. It is best to use non-stick molds to make light cheesecake. Generally, molds need to be coated with melted butter on the inner wall.
4. The egg whites only need to be whisked to moisture, and the surface is easy to crack during the baking process.
5. The light cheesecake must be baked slowly at low temperature. Too high temperature can also cause cracking on the surface of the cake. Adding ice cubes in the middle can cool the water in the water tub.
6. After the light cheesecake is out of the oven, it should not be inverted, and the solid bottom mold can be easily poured out when it is sideways after it is allowed to cool.
7. Light yogurt tastes better after being refrigerated overnight.