Simple and elegant, unforgettable to try - Light Cheese Cake

1. Prepare the necessary materials

2. The cheese softens at room temperature, weighed with lemon juice and light cream, and mixed together in a food processor until smooth and free of particles. Pour into a large bowl

3. Beat the egg yolk and pour it into the beaten cheese

4. Stir evenly with an egg beater

5. Sift the low gluten flour into the egg yolk cheese

6. Use a rubber scraper to stir until completely fused, then refrigerate in the refrigerator

7. Next, beat the egg whites with an electric whisk until they form fish bubbles. Add 1/3 of granulated sugar and stir until they turn white. Then add 1/3 of sugar and continue stirring until the surface becomes thick and textured. Finally, pour in the remaining granulated sugar

8. Beat until the egg beater can pull out a sharp corner with a small bend at the top, do not hit hard foam

9. Take out the cheese paste from the refrigerator and add 1/3 of the beaten protein

10. Use a rubber scraper to stir up and down evenly, being careful not to make circles to avoid protein defoaming

11. Pour all the mixed protein cheese batter back into the bowl containing the protein

12. Continue to stir up and down using the same technique until completely mixed, and the resulting cake batter should be very delicate and thick

13. Cover the mold with a layer of tin foil to prevent water from entering during the water bath baking process. If it is a fixed bottom mold, tin foil does not need to be wrapped

14. Pour the mixed cake batter into the mold

15. Inject 3CM high water into the baking tray

16. Place it in the middle and lower layers of the oven, preheat the oven to 140 degrees for about 1 hour

After baking, the cake should be removed from the mold and refrigerated for at least 4 hours before consumption