Marble patterned light cheesecake

1. All materials. Preparation work, material weighing, 6-inch round mold. If it is a movable bottom, wrap it with tin foil and brush butter on the inner wall. Separate the egg white and yolk, and send the egg white to the refrigerator for refrigeration

2. After the cream cheese softens at room temperature, gently stir over hot water and add light cream yogurt. Stir until it is smooth and without particles (takes 1-2 minutes)

3. Remove from heat and add egg yolks in portions, stirring evenly

4. Add sifted low flour, scrape with a rubber and stir from bottom to top like stir frying (do not circle and stir)

5. At this point, the cheese paste becomes thinner, as if refrigerated for about half an hour or an hour, until the cheese paste becomes viscous

6. When refrigerating cheese batter, beat egg whites. Take out a few drops of white vinegar from the refrigerator and add sugar three times. Use an electric mixer to beat the egg whites until they are wet and foam, as shown in the picture. There are slight patterns when lifted and inverted triangles when hanging down

7. Mix one-third of the egg white with the cheese batter (as described above, do not draw circles) evenly, then pour in the remaining egg white and stir evenly. Pour it into the mold (at this point, the cheese cake batter is a bit sticky and has a slight obstruction when stirred)

8. Put chocolate and whipped cream in a plastic bag and warm water until they soften. Mix them evenly by hand

9. Squeeze the cake batter with a small horizontal stripe pattern and use a toothpick to quickly swipe up and down... After preheating the oven, take a water bath and the mold can be directly placed in the water. To avoid mold leakage, you can also use a waterproof tray under the net to load and unload the goods in the oven at 160 degrees Celsius for 70 minutes. Wait for the surface to solidify and color, and there is no feeling of flow when touching the bottom