Lemon light cheesecake

1. Put milk, cream cheese, and butter in a container and heat them over water. The water temperature doesn't need to be too high, slowly stir until it melts completely.

2. Then separate the egg whites and yolks, add the yolks to the mixture of milk, cheese, and butter in sequence, and stir quickly with an egg beater while adding to prevent the yolks from preheating and solidifying.

3. Then take out this container and sieve the weighed starch and flour into the solution from step 2

4. Mix the flour and solution thoroughly and set aside for later use

5. Place the egg whites in a clean, water free, oil-free container, preferably made of metal.

6. Use an egg beater to beat until the egg whites are frothy (beat the egg whites in the same direction as stirring meat filling throughout the process)

7. Then add the white sugar 3-4 times and continuously beat the egg whites.

8. Until the egg whites are whipped until they have such drooping tips, we call it wet foaming. Then turn on low speed and stir a few times to remove bubbles. Dry foaming is suitable for making ordinary sponge cakes, and the egg whites should be whipped to the tip of the triangle to stand upright. Whipping the egg whites is one of the key steps in this cake, and excessive whipping should be avoided, otherwise the cake is prone to cracking during baking.

9. Take out one-third of the beaten egg whites and put them into the batter. Stir evenly using the cutting and mixing method, then take out the remaining half and stir evenly. (Cutting and mixing method is one of the basic baking techniques, which can effectively prevent bubbles in the batter during the mixing process. If you don't know how to do it, it is recommended to watch the video on Baidu. The text "Xu Shun" may not be vivid enough.)

10. (The amount of egg white to be mixed into the batter does not need to be strictly specified. The key to doing this step is to mix the two substances with different densities more thoroughly, so you can do it according to your own habits.) Then pour the batter into the remaining egg white and continue to stir evenly using the cutting and mixing method.

11. Prepare a cake mold and lay baking tray paper on the bottom.

12. Use a scraper to add an appropriate amount of lemon peel to the mixed batter. Holding a whole lemon in your hand will make it easier to handle. It is recommended to put more, because the fresh lemon peel taste is relatively light compared with lemon essence.

Preheat the oven at 160 degrees Celsius for 10 minutes and bake using the bath method. Place the cake in the lower layer of the oven and bake at 160 degrees for ten minutes. (For coloring)

After baking for about ten minutes, the cake is in a slightly fluffy state. Then turn the heat to 130 degrees and bake for 60 minutes.

15. A cake that is almost baked should look like this, with no cracks on the surface, and unlike other cakes, the bread is not very fluffy.

16. After baking, open a gap in the oven door and insert it like a spatula. To prevent it from retracting, flipping it back is one purpose. However, I have tried flipping it back before because this cake is too tender and easily damaged. So later on, this method was used to prevent retraction.

After about 40-50 minutes, you can take out the oven. At this time, the cake is basically separated from the mold around it. Just find the plate and snap it out.

18. Freeze in the refrigerator for at least 5 hours before consumption. I left it for about 16 hours, and the cake will become denser.