Light Cream Cheesecake

1. Prepare ingredients: 130g cream cheese, 50g light cream, 60g yogurt, 2 eggs, 45g low gluten flour, 50g granulated sugar, 3 drops of lemon juice, a small piece of butter, and one sheet of aluminum foil

2. Put 130g of cream cheese, 50g of light cream, and 60g of yogurt into a blender (juicer) and stir until smooth and particle free

3. Separate the two egg whites and yolks, pour the mixed cheese batter into a large bowl, add the egg yolks, and use an egg beater to stir evenly in one direction

4. Sift the low gluten flour into the cheese paste and stir it up and down with a scraper until the flour and cheese paste are completely blended. Then cover the box tightly or seal it with plastic wrap and refrigerate for a while

5. I used a low live cake mold, which was first wrapped in aluminum foil and placed inside the mold

6. Then wrap the cake mold with larger aluminum foil from bottom to top, and evenly spread melted butter on the bottom and inner walls of the cake for later use. (Because unlike Qi Feng, which can flip out the cake, this method can easily remove the cheesecake)

7. Then start beating chicken egg whites, add 3 drops of lemon juice to the egg whites (as yogurt can also be used without lemon juice to beat the egg whites), and use an egg beater to beat until there are large bubbles

8. Pour in one-third of white sugar and continue beating until the egg whites have started to thicken. Add another one-third of white sugar and continue beating

9. After the egg whites begin to show patterns, pour in the remaining one-third of white sugar and beat until the egg whites are lifted and the whisk can be pulled out with sharp corners. Preheat the oven to 150 degrees Celsius

10. Take out the cheese paste from the refrigerator, pour one-third of the protein into the cheese paste, and stir up and down evenly with a scraper

11. Pour the cheese batter into the remaining protein and stir up and down evenly

12. Lift the evenly mixed cake batter from a height of 30cm and pour it into the cake mold. Use a soft scraper to gently draw circles on the surface of the cheese to eliminate any marks on the cheese surface

13. Place the baking tray at the bottom of the oven, pour 3cm of water into the baking tray, the second to last layer, place it in the rack, and then place the cake batter on the rack (if the cake mold is high enough, it is more convenient and better to directly put the cake batter into the baking tray filled with water. Bake at 150 degrees Celsius for 70 minutes in the oven, and after 30 minutes, rotate the cake mold 180 degrees to continue baking (to prevent uneven heating of the oven from causing uneven coloring of the cake)

14. A fragrant, soft, sweet yet not greasy light cheesecake is ready