Light cheese cake

1

You can use a fixed bottom mold or a movable bottom mold to make this cake. If it is a false bottom mold, you can take out the false bottom and wrap it with tinfoil to facilitate the entire release of the cake. If it is a solid mold, you can place a piece of oil paper or tin foil of the right size on the bottom.

2

Spread a layer of softened butter on the wall of the cake mold.

3

After taking cream cheese, light cream, and yogurt out of the refrigerator, weigh them directly and place them into the cup of the food processor, and beat them with the processor until they are smooth and particle-free. (When making this step, you can also leave the cream cheese at room temperature until it is soft, then add the light cream and yogurt and beat with an egg beater until smooth. However, it takes a long time, and it takes a long time to refrigerate it later.) This time I used this method. In fact, it would be better to prepare in advance.

4

After beating the cheese in the cooking machine, pour into a large bowl.

5

Add the two egg yolks to the cheese paste and beat well with an egg beater.

6

Sift the low-gluten flour into the cheese paste and mix well with a rubber spatula.

7

Stir until the flour and cheese paste are completely mixed. Place the cheese paste in the refrigerator and refrigerate. (If you soften the cream cheese at room temperature and beat it until smooth, the cheese paste may be thin when doing this and need to be refrigerated for a long time until it becomes thicker again before you can continue with the next step. If you whip the cream cheese directly in the cooking machine, you won't have to refrigerate it for so long.)

8

Next, beat the egg whites. Use an egg beater to beat the egg white until it takes a fish-eye bubble shape, add 1/3 of the sugar and continue beating.

9

Beat the egg white until it is thicker, and add 1/3 of the sugar.

10

Beat until lines begin to appear on the surface, and add the remaining 1/3 of the sugar. Until the egg white is beaten to the point of hard foaming. (Don't hit hard foam)

11

After stirring the egg white, lift the egg beater and pull out a sharp corner. The top of the corner has a slight bend. This state is enough.

12

Remove the cheese paste from the refrigerator. The cheese paste should be in a relatively thick state. Dig 1/3 of the egg white into the cheese paste.

13

Use a rubber spatula to mix egg white and cheese paste well. Pay attention to the mixing technique: stir from the bottom up. You must never stir in circles, otherwise the beaten eggs will be severely deflated, directly causing the cake to retract or collapse, or even unable to expand.

14

Mix egg whites and cheese paste well, and pour all back into the egg whites bowl.

15

Continue to mix egg white and cheese paste with a rubber spatula. Remember not to stir in circles.

16

The mixed cake paste should be very thick and delicate. If it is too thin or there are many small bubbles, the cake will definitely not succeed.

17

If it is a cake mold with a floating bottom, wrap the bottom with tinfoil to prevent water entering the bottom during the next water-bath baking. If it is a fixed mold, this step can be omitted.

18

Pour the mixed cake paste into the cake mold.

19

Pour water into the baking sheet to a height of about 3CM.

20

Place the cake mold into a baking sheet (directly in water), place the baking sheet into the lower layer of the preheated oven at 160 degrees, and bake for 1 hour to 70 minutes. Until the skin is evenly colored, the cake is completely solidified, and when it is pressed with your hand, it can be baked.

21

Freshly baked cakes are fragile, so do not release them immediately. Allow it to cool naturally before demoulding (never upside down and cool it like Qi Feng). Put in the refrigerator, refrigerate for more than 4 hours, and then cut into slices to eat.

1. The key to making a light cheesecake is that the cheese batter must have a certain consistency so that it can be easily mixed with the egg whites. Otherwise, the egg whites are prone to deflating during mixing, and the cheese tends to sink to the bottom. The cheese batter only shows consistency at chilled temperatures, so if you softened the cream cheese at room temperature before beating it into a batter, you must refrigerate it for a longer time to allow the batter to thicken. 2. Many light cheesecake recipes include lemon juice. However, cream cheese itself is a type of cheese with a tart flavor, and the yogurt in the ingredients also has a certain degree of acidity, so there is no need to add lemon juice to this cake. 3. Because light cheesecake contains very little flour and relies entirely on the structural support of the set eggs, it is normal for the cake to shrink slightly after cooling. As long as it doesn't crack, develop a pudding layer or large air holes, and does not seriously affect the appearance, it is not a major issue. 4. Light cheesecake needs to be baked using a water bath; otherwise, it tends to crack and the surface becomes dry and hard. The cake must be fully baked; otherwise, the interior will be too wet and soft, making it difficult to even cut. To determine if the cake is done, press the surface lightly with your hand; if it no longer feels wobbly, it is generally ready. 5. The freshly baked cake is very tender and soft; please refrigerate for at least 4 hours before eating for the best texture.