Light cheesecake is relative to cheesecake (heavy cheesecake), usually cheesecake does not add flour, cream cheese uses a larger amount; light cheesecake reduces the amount of cream cheese and adds a small amount of flour. Cheesecake has a very strong flavor and is more popular in Europe and the United States, while in the Eastern countries, it prefers light cheesecake with a lighter taste. I made this cake with a pure, rustic aroma of cream cheese and tastes even better when refrigerated. Friends who like it may wish to try it.
Chocolate light cheesecake
Ingredients: 200 g of cream cheese, 100 g of milk, 60 g of butter, 25 g of low gluten flour, 20 g of corn starch, 5 eggs, 110 g of castella sugar, 1/2 teaspoon of lemon juice, chocolate sauce to taste
Tools: hand-held egg beater, electric whisk, flour sieve, rubber spatula, 8 inch live-bottom cake die, tin foil, oven
Start production:
1 Cut the cream cheese and butter into cubes, place in a container and add the milk.
2 Stir in hot water until the butter and cream cheese are completely melted.
3 Separate the egg whites from the egg yolks and add the yolks to the ingredients in step 2.
4 Stir well with a whisk.
5 Sift in low gluten flour and cornstarch and gently mix with a rubber spatula to form an egg yolk paste.
6 Place the egg whites and lemon juice in a beaten egg bucket and beat at low speed with an electric whisk until large bubbles.
7 Add half of the white sugar, beat at medium speed until the egg whites are finely foamed, then add the remaining white sugar.
8 Continue to whip at medium speed until the protein is wet and foaming.
9 Place 1/3 of the egg white paste in the egg yolk paste and mix well with a spatula.
10 Then pour the egg yolk paste into the egg white paste.
11 Mix gently with a spatula, pour into the 8-inch live bottom cake mold, lift the cake mold with both hands, and make a large bubble on the board, and wrap the outside and bottom of the cake mold in tin foil.
12 Put the cake mold into a baking tray with hot water, put the baking tray into the oven, bake at 160 ° C for 50 to 60 minutes, remove the mold and let it cool, cut into pieces and squeeze in chocolate sauce.
Tips:1. To maintain the delicate texture of this cake, the egg whites can be beaten until wet and foamy. 2. During the baking process, the baking tray should be kept hot, and the steam emitted will make the cake taste smooth and delicate.
Excerpted from the book Baked Honey, all rights reserved.