Light cheese cheese cake
2024-04-23 13:37:35 1385
In the past two years, there has been a craze for young cheese and cheese cakes. A certain brand of cheese cake from Taiwan has flooded the mainland, and many businesses have followed suit. Everyone has been queuing up for a long time to buy something grandpa or uncle. The best-selling cake that everyone is talking about is actually light cheese and cheese cake. Unlike heavy cheesecake, it has less cheese and is mostly made from low gluten flour. It is an improved dessert by the Japanese. Its taste is light and smooth, without the slight acidity of heavy cheese. The cheese flavor is lighter, replaced by the soft texture of cake. Today we will make a light cheese cheese without having to queue up to buy it. The cake we make ourselves is enough to explode those brands~
Details of ingredients
Technique
Steps to make Light cheese cheese cake
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1. Ingredients: Cream cheese: 227g, 4 eggs, animal light cream: 95g, yogurt: 140g, low gluten powder: 60g, fine sugar: 90g![]()
2. First, wrap the 8-inch cake mold horizontally and vertically in two layers with tin foil![]()
3. Take out the mold and wrap it with tin foil, then put it back into the mold![]()
4. Apply a layer of soft butter on the inner wall of the mold (easy to demold)![]()
5. Start making the cake batter by beating the cream cheese, light cream, and yogurt together in hot water until smooth and free of particles![]()
6. Separate the egg yolks and egg whites, add 4 egg yolks and beat evenly![]()
7. Then sieve the low gluten powder into the cheese batter![]()
8. Stir well with a manual egg beater and put it in the refrigerator for half an hour to use![]()
9. Next, beat the egg whites and shape the fish eye bubbles with 4 egg whites. Then, add fine sugar in stages![]()
10. Beat the egg whites with fine sugar until a sharp peak can be pulled out with a slight curvature at the top after lifting the egg beater![]()
11. Take out the cheese batter from the refrigerator. At this time, the cheese batter should be relatively thick. Take one-third of the beaten protein and mix it evenly with a scraper (do not stir in circles)![]()
12. Pour the evenly mixed cheese batter back into the remaining protein portion and use a scraper to stir evenly![]()
13. Pour the mixed cake batter into the previously prepared cake mold, place the mold in a deep baking tray, and pour in 3 centimeters of cold water![]()
14. Preheat the oven to 160 degrees above and below the heat, put down the layers and bake for about 1 hour until the surface is evenly colored, and the cake is completely solidified without any flowing state before being taken out of the oven![]()
15. Do not demold immediately after being fired. Let it cool naturally first and then refrigerate it in a refrigerator for more than 4 hours![]()
16. Take out the refrigerated cheese cake, lift the bottom and push the cake upwards![]()
17. After demolding, transfer the cake to the cake mat or plate, cut it into pieces and it can be eaten![]()
18. Done![]()
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