Light Cream Cheesecake

1. Cheese Paste Production: 1. Put the egg yolk and egg white separately into clean containers (keep the containers dry, water free, and oil-free). Melt butter over water and set aside for later use.

When the water in the pot is hot to the touch, pour milk into the cheese and stir over hot water until there are no particles. Wrap with plastic wrap and cool in the refrigerator or remove from heat directly. Stir until the temperature drops and becomes thick.

3. After mixing the cheese milk batter, add the melted butter in 3 portions and stir evenly

4. Add vanilla extract and mix well.

5. Add the egg yolk in 3 portions, each time adding one and stirring evenly. Quickly stir the egg yolk.

6. Add sieved low flour and corn starch and stir evenly.

7. 2. Whipping the egg whites: 1. Add the egg whites to lemon juice (white vinegar) and make coarse bubbles

8. Add white sugar in two portions and make wet foam that is close to neutral foam (preheat the oven to 160 degrees Celsius when making egg whites)

9. Add the protein paste into the egg and milk paste in three portions and gently cut and mix evenly.

For the convenience of demolding, the cake mold can be padded with oiled paper or coated with butter on the mold.

11. Pour the cake batter into the mold 8 minutes full (I poured a little too much, so I used a 6-inch round mold just right), gently tap it a few times, fill the baking tray with 85-90 degree hot water, put the mold in the baking tray water or add a baking net on top of the baking tray, bake at 150 degrees for 40 minutes, color the surface, and then turn to 130 degrees for 40 minutes.

12. After baking, press the surface of the cake with your hand. If there is elasticity and no floating sensation, and there is a slight demolding phenomenon around the cake mold due to the cake batter being cooked and solidified, then the cake has been baked. You can also insert bamboo sticks into the cake, and when pulled out, they won't stick. If the surface color is too light, you can heat it with a tube for 5 minutes until a satisfactory color is achieved.

After taking out the cake and leaving it for two minutes, the edges will separate. At this time, the demolded cake will be very beautiful and will not shrink back. Flip the cake upside down in your hand, peel off the oil paper at the bottom, and place it in the cake box. After cooling, put it in the refrigerator for 3 hours and it will be ready for use. To make the surface of the cake look good, you can sprinkle a layer of transparent pectin on the surface of the cake that has not been completely cooled.