The light cheese cheesecake has a moist and soft texture, coupled with the sweet and sour cheese, it will leave you with endless aftertaste. What I will introduce to you is how to make a 6-inch light cheese cheesecake. If you want to make an 8-inch cheesecake, double the ingredient ratio.
Ingredients:
3 eggs, 125g cream cheese, 25g low-gluten flour, 50g milk, 30g butter, 45g sugar, lemon A few drops of juice.
Recipe for zero-failure colored light cheese cheesecake:
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Prepare all the ingredients, separate the egg whites and yolks, and place them in a water-free and oil-free container. Egg whites cannot be mixed with egg yolks.
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Put water in a large basin and heat it. Place the small basin containing milk and cream cheese in the large basin and heat it. Stir clockwise until milk and cheese are completely combined.
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Add butter into a small bowl and stir clockwise until butter is completely melted and no grains appear.
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Take out the small basin from the water, add three egg yolks in sequence, add one and stir evenly.
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Sift the low-gluten flour 2-3 times, then add it to a small basin.Stir clockwise until evenly mixed without any flour particles. Set the egg yolk paste aside for later use.
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Add 70% water to the baking pan, place it on the lower shelf of the oven, adjust the temperature to 180 degrees, and preheat for 15 minutes.
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Pour the sugar into the egg whites and pour a few drops of lemon juice. Turn the egg beater on high speed, and then beat at low speed until it becomes wet foam (just lift the egg beater and pull out a soft curved hook).
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Add 1/3 of the meringue into the egg yolk batter, stir evenly from bottom to top, then pour the cake batter back into the remaining egg whites, and stir gently and quickly to form a cheesecake batter.
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Evenly apply a little oil in the cake mold, put baking paper at the bottom, pour the cheesecake batter into the cake mold, and shake it lightly a few times to release air bubbles.
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Place a baking mesh on the baking sheet of the oven, place the cake mold on the baking mesh and bake in a water bath. Bake at 180 degrees for 30 minutes, then turn to 150 degrees and bake for 25 minutes. Do not take out the cheesecake at this time, place it in the oven for 30 minutes.
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After simmering, take it out. Unmold after completely cooling. Refrigerate for 1 day before cutting, the taste will be better. The above are the steps for making light cheese cheesecake.
6 inch cake
Recipe for six-inch hot noodle light cheese cake. Recipe for 6-inch and 8-inch light cheese cake