Made cakes many times. It was my first time making cheesecake, but I didn't expect it to be perfect. There is always a little collapse or surface cracking when making Qi Feng, but this cheesecake is still slim and graceful after being removed from the mold. It is a beauty. It is really charming.
Light cheesecake has a light bearing capacity and is not suitable for excessive surface mounting, and it can easily affect the light style of the cake itself.
This is the legendary cheesecake that is as light and soft as a cloud and melts in the mouth. It has a strong cheese aroma and is delicate and creamy.
Light cheesecake
By RyanKuvalis
Recipe Recommendations
- cheese slices 2 tablets
- milk 50 grams
- butter 23 grams
- egg yolk of 2
- low powder 27 grams
- corn starch 14 grams
- protein of 2
- fine sugar 27 grams
- lemon juice few drops
- milk fragrance
- roast
- an hour
- ordinary
Steps for Light cheesecake
1
Place the cheese slices in a bowl and add the fine sugar.
2
Add milk and heat over water to dissolve.
3
Add egg yolks one by one and mix well.
4
Sieve in low flour and corn flour. Pour the pre-melted butter into the cheese batter. Mix well.
5
Whisk the egg white, add the egg white to the lemon juice, use an electric egg beater to add the fine sugar in three times, and beat until wet and frothy. Stir egg whites into the cheese batter in three portions.
6
Pour the egg paste into the egg mold, wrap the egg mold with tinfoil. This is the mixed cake paste and spread on a water bath (add hot water to the baking sheet and place the egg mold into the baking sheet).
7
Preheat the oven to 150 degrees for 70 minutes. The picture below shows the baked cake. Check whether the cake is ripe and insert it with a toothpick. If there is no stain on the toothpick, it means that it is ripe.
8
Turn it upside down on the baking net.
9
Demold after cooling, a beautiful cake.
10
When you start eating, the tissue is soft and delicate.