Yogurt Light Cheesecake
| Homemade yogurt 100g | Eggs 2 |
| Sugar (egg yolk) 10g | Sugar (egg white) 30g |
| Cake flour 30g | Cornstarch 10g |
| Corn oil 10g |
Step 1
Separate the egg yolks and egg whites, add the egg yolks and yogurt and stir evenly. I use homemade yogurt, but you can also buy the thicker old yogurt on the market instead!
Step 2
Add corn oil and mix well!
Step 3
Add sugar and mix well!
Step 4
Mix cornstarch and flour and sift. Mix well!
Step 5
Beat the egg whites until they become wet peaks!
Step 6
Add one-third of the beaten egg whites to the egg yolk batter, mix evenly, then pour in the remaining egg whites, and mix evenly!
Step 7
Pour the prepared cake batter into the mold and knock out any air bubbles. Preheat the oven to 120 degrees for 80 minutes using the water bath method! Water bath method, that is, put a baking pan in the oven, put water in the baking pan, the depth is about 1 cm, then put the mold filled with cake batter in the water, and then bake, if your mold has a live bottom , it is necessary to wrap tinfoil on the bottom to prevent water from entering the cake batter. If it is a solid bottom, there is no need to wrap tinfoil. You can also add a baking mesh to a baking pan filled with water, and bake the mold directly on the baking mesh, so that the removable bottom mold does not need to be wrapped with tin foil. The water bath uses the temperature of the oven to boil the water in the baking pan to evaporate the water vapor, which increases the humidity in the oven and makes the cake very tender when baked. However, it is generally used to make light cheesecake or other cakes with cheese, bake sponges, There is no need to bake in a water bath during hurricane.
Step 8
After baking, bring to room temperature and take out from the mold. Low temperature and slow roasting can effectively prevent cracking!
Step 9
A cake with a moist texture! Yogurt light cheesecake recipe
