Light Cream Cheesecake

2024-08-21 15:02:08 206

Light cheesecake is the cake with the highest attendance rate in our home. The rich and fragrant cheese flavor is so delicious that it can't stop. The recipe for this cake comes from the internet, and it is said that the original author is Ai Chu. Thank you very much for sharing such a great recipe. The original formula is for an 8-inch round mold, and here I convert it proportionally to the quantity of a three energy oval light cheesecake mold.

Details of ingredients

Cream cheese 138g
Light cream20g
Fresh milk40g
butter32g
yolk55g
corn starch10g
Fresh milk20g
protein60g
Soft white sugar30g
corn starch4g
White vinegarA few drops

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Light Cream Cheesecake

1. Add the cream cheese, light cream, fresh milk, and butter from Material A into the container.
2. Stir continuously while heating separately from water. Try to granulate the cream cheese and mix well to make the cheese paste into a delicate paste.
3. Mix the ingredients in B evenly and add them to the cheese paste, then mix well.
4. Beat the egg yolk in A, add it to the cheese batter, and mix well.
Add a few drops of white vinegar to a container without oil or water, and use an electric mixer to beat the egg whites. Add soft white sugar three times during the process, and finally add starch. Beat the egg whites until the mixer is lifted, and a slightly drooping hook can be seen on the top of the mixer.
6. Take 1/3 of the beaten egg white and add it to the egg yolk mixture. Cut and mix evenly.
7. Add the mixed cake batter to the remaining 2/3 of the egg whites, cut and mix evenly.
8. Add the mixed cake batter into the mold.
9. After preheating the oven at 180 degrees, place the mold into a baking tray filled with cold water (limited by the height of the tray, with the water line height reaching 1/2 of the mold), insert it into the bottom layer, bake at 180 degrees for 30 minutes, and then rotate to 150 degrees for 40 minutes.
10. After baking, let it dry until it is not too hot and the edges of the cake are separated from the inner edge of the mold, then demold. Thoroughly cool or refrigerate overnight before consumption.