Light Cream Cheesecake

1. Prepare materials

2. This cake can be made using a fixed bottom mold or a movable bottom mold. If it is a movable bottom mold, you can take out the movable bottom and wrap it with tin foil for easy demolding of the entire cake. If it is a fixed bottom mold, a suitable size of oil paper or tin foil can be placed at the bottom.

3. Apply a layer of softened butter on the cake mold wall.

4. After taking cream cheese, light cream, and yogurt out of the refrigerator, weigh them directly and put them into the cooking cup of the food processor. Use the processor to make them smooth and particle free. When making this step, you can also leave the cream cheese at room temperature until it is relatively soft, then add light cream and yogurt and stir with an egg beater until smooth. However, it takes a long time and also needs to be refrigerated for a long time afterwards.

5. After making the cheese with a blender, pour it into a large bowl.

6. Separate the egg whites and yolks.

7. Add the egg yolk to the cheese batter and mix well.

8. Sift the low flour into the egg yolk batter. Put the cheese batter in the refrigerator for refrigeration.

9. Use an egg beater to beat the egg whites until they form fish eye bubbles, then add 1/3 sugar and continue stirring.

10. Beat the protein to a relatively thick state, then add 1/3 sugar. When the surface begins to show patterns, add the remaining 1/3 sugar. Until the protein is whipped to a level close to hard foaming. (Do not hit hard foam).

11. Take out the cheese paste from the refrigerator, as it should be in a relatively thick state. Dig 1/3 of the protein into the cheese batter

After mixing the egg whites and cheese batter evenly, pour them back into the egg whites bowl. Continue to mix the egg whites and cheese batter evenly with a rubber scraper. Remember, do not stir in circles.

13. Fill the baking tray with water at a height of approximately 3CM.

14. Place the cake mold into a baking tray (directly in water), place the baking tray in the preheated lower layer of the oven at 160 degrees Celsius, and bake for 1 hour to 70 minutes. Until the skin is evenly colored, the cake is completely solidified, and there is no feeling of flow when pressed on by hand, it can be baked

15. Freshly baked cakes are fragile, do not immediately remove them from the mold. Wait for it to cool naturally before demolding (do not reverse the cooling like Qi Feng). Put it in the refrigerator and refrigerate for at least 4 hours before cutting it into pieces for consumption