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Light cheesecake
Some time ago, Yangyang went to participate in a friend's wedding, the scene of warm and romantic atmosphere, let me, the father of the two babies also felt a sweet feeling of love, before leaving, the new couple intimately prepared a souvenir, originally did not pay attention to it, thought it was just a regular sugar bag and cake, casually placed on the car. When I arrived home in the evening, my sister looked at the beautiful packaging and brought home, opened it to see, let me be surprised, it was four small round cakes, gently tasted a bite, light and fluffy, melted in the mouth, it turned out to be light cheesecake!
Light cheesecake is very delicate, need to be stored in the refrigerator refrigerated, used as a souvenir is very luxurious, or freshly made more delicious, sister said this small cake is delicious, after dinner and ate another, today I made a large one, let my sister know what is really delicious light cheesecake!
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Material preparation
Cream cheese 110g
Milk 40g
Butter 20g
35g sugar
Egg whites 105g
Egg yolks 35g
Low gluten flour 30g
Lemon juice 2g
Procedure
1, cream cheese and milk mixed, microwave heating or water heating, with egg pumping stirring evenly;
2, butter water melting, add while hot, stir evenly, at this time the cheese paste is warm, can melt quickly (butter can also be softened at room temperature in advance);
3、 Add egg yolk, continue to stir, mix well;
4, sift in the low gluten flour, stir well and then sieved, so that the light cheesecake will be more delicate;
5, when beating the egg white and the conventional meringue whipping technique, add fine sugar and a little lemon juice, hit until the whisk has a small bend hook state;
6, take 3/1 of the meringue, add to the cheese batter, stir well, and then pour all back into the meringue, stir evenly;
7, the oven in advance preheating up and down the heat 140 ° C, cheese mold in the baking pan, baking pan add about 1cm height of water, into the bottom layer of the oven;
8, bake for 40 minutes, then turn the oven on the heat to 10 ° C, that is, on the heat of 150 ° C, continue to bake until the surface is colored, it takes about 15 minutes;
9, after baking, take it out of the oven, put it on the cool net, and wait until the cake falls back and breaks off the edge of the mold, you can release the mold.
Tips：
1, in advance according to the shape of the bottom of the mold cut a piece of oil paper, the mold only needs to pad the bottom of the oil paper, no pad around, nor grease, so that the light cheesecake can climb up along the mold;
2, if there are particles after the cream cheese and milk are mixed, it is not heated in place, continue to heat and then take it out and stir until it is very smooth;
3. Freeze the protein for a while before sending the protein, it is easier to send, and it is more stable and delicate after the dispatch;
4, when mixing meringue and cheese batter, be sure to use the method of mixing, the action should be fast and gentle, to avoid defoaming;
5. Due to the different oven temperatures, we also need to flexibly adjust the temperature and time according to the temper of our own oven;
6, after the cake is baked slightly retracted is a normal phenomenon, as long as not too much retraction is no problem, you can burn the favorite pattern or sieve on the decorative flour, cream fruit and so on.
Finished product display
Light cheesecake in the production of cream cheese is added less, but also with the beaten egg white to increase the softness of the cake, the powder is also added less, so it is very soft, the entrance is melted, eat a little softer than the chiffon cake, and a little less heavy than the cheese; the amount of sugar in this recipe is relatively small, the light cheesecake made is very light, even if you do not like to eat sweet friends, you will also like to eat.