light cheesecake

2024-08-14 15:04:52 Cake

Ingredients

Zhongyu Cake Wheat Flour 25g
Cream cheese 125g
Milk 50g
Butter 30g
Eggs 3
Fine sugar 45g
White vinegar A few drops

Steps

1. Prepare all materials.

2. After the cream cheese is left at room temperature, add milk togetherHeat over water and stir until there are no particles.

3. Add butter and stir until the butter is melted and smooth without any particles.

4. Take the basin out of the hot water, add three egg yolks one at a time, add one and mix well, then add the next until smooth and even.

5. Sift in low-gluten flour.

6. Stir evenly and make it smooth and delicate.

7. Add a few drops of white vinegar to the egg whites, add sugar in three times, and beat the egg whites until they are wet and soft, about 5-6 minutes; when beating the egg whites, you can preheat the oven, 180 degree, put a basin of water on the lower shelf of the oven.

8. Add 1/3 of the beaten egg whites to the egg yolk cheese paste, and mix evenly.

9. Pour back into the egg whites and mix evenly to form a cheesecake batter.

10. Place oil paper on the bottom of the mold, and apply butter around the walls of the mold.

11. Slowly pour the cheese cheese paste into the mold.

12. Gently shake the tabletop a few times to release bubbles.

13. Place in the middle and lower racks of the oven, and put a basin of hot water at the bottom. This is the water bath baking method. 170 degrees for 20 minutes. After about 15 minutes, the surface will be almost colored. You can cover it with tin foil to prevent the top from cracking or getting too dark. Bake at 140 degrees for 40 minutes. Do not take it out immediately after baking. Leave it in the oven for another 30 minutes. .