The irresistible temptation of light cheesecake
2025-01-18 02:58:53 5117
This light cheesecake was the centerpiece of my Nobao breakfast last Saturday. Not only did Nobao love it, but our whole family also loved it. We loved it so much~~Because we were going to a class reunion that day, the next day I baked two of them overnight, one big and one small. Due to the unsealed oven, the troublemaker of the small one actually cracked, but since it was kept for ourselves to eat, the taste was still the same.~So I took a big 6-inch knife and took a photo< br>
Details of ingredients
Technique
Steps to make The irresistible temptation of light cheesecake
![]()
1. Material preparation; Preparation work: 1. Low powder sieving for backup; 2. Cream (butter) is melted over low heat (I softened it at room temperature and then microwave it until it melts); 3. Cut out baking paper or oilcloth that is the same as the baking mold floor (we love this at home, so we can use oilcloth multiple times); 4. Boil 1/2 of the fresh milk until warm (I microwave it for about 1 minute); 5. Take a pot and boil an appropriate amount of boiling water for later use (to melt cream cheese).![]()
2. Take a bowl and put the egg yolk in it. Use an egg beater to beat it evenly;![]()
3. Add 1/2 of warm boiled fresh milk and mix well;![]()
4. Add melted butter and mix well (note to stir while pouring);![]()
5. Add the sieved low flour and mix well;![]()
6. Take another bowl and add cream cheese with 1/2 fresh milk. Use the method of heating over water to melt the cheese over water. Place the bowl in a boiling water pot and heat it over water while stirring continuously until there are no more thick particles (as shown in the picture, it is slightly thicker because I have less milk to distribute);![]()
7. Add the cheese batter from Figure 5 to the cream egg yolk batter from Figure 4 and mix well;![]()
8. Take a bowl and add egg whites, tartar powder, and granulated sugar. Use an electric stirrer to stir at medium speed until wet and foamy;![]()
9. As shown in the picture, lift the stirring head to pull out a slightly shaped triangle (at this time, preheat the oven to 230 degrees);![]()
10. Take 1/3 of the protein paste and add it to the batter shown in Figure 6;![]()
11. Use the cutting and mixing method to mix well;![]()
12. Pour it back into the protein paste and mix it evenly using the cutting and mixing method (as shown in the picture, it hasn't been mixed yet, I'll continue);![]()
13. Apply a small amount of oil to the baking mold, place baking paper or oilcloth on the bottom, and place the baking mold in the baking tray;![]()
14. Pour the cheese batter into the baking mold and level it evenly (fill it to the brim);![]()
15. Pour about 1cm of cold water into the baking tray, place it in the oven and bake it over water. Bake the middle and lower layers at 230 degrees Celsius for about 10 minutes to color, then cool down to 160 degrees Celsius and bake in a water bath for 60 minutes;![]()
16. After about 3 minutes from the oven, remove the mold while it is still hot;![]()
17. First, invert it onto a tray of appropriate size, remove the oilcloth (you don't need to remove the baking paper as a disposable pad), and then invert it onto the cake base;![]()
18. After demolding, brush with edible mirror pectin while it is still warm.
