How to make 8-inch light cheesecake

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  1. Heat hot water in a pot, weigh all the ingredients at the same time, separate the yolks and egg whites of the eggs, pay attention to the installation, the egg white basin should be in a dry state without water and oil, if the egg white basin is accidentally mixed Click on cake flour, it won’t affect it

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  2. Pour the softened cream cheese butter and pure milk Put the butter into a basin.You don’t need to soften the butter in advance, because it will be very hot when stirred over water and it will melt instantly.Be careful not to let the water in the pot boil

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  3.Put the cream cheese in a basin with water and stir until it is smooth and particle-free.During this time, the water can be kept warm and does not need to be boiled

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  4.After it is smooth, take it out of the pot and continue stirring, so that it is not too hot.It's probably about 45 degrees in a warm state.Add all the egg yolks several times and mix well

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  5.Add sifted low-gluten flour , mix evenly with the cheese paste

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  6. Sieve the mixed paste into another In a basin, this is to make the finished product more delicate

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  7.At this time, the oven is pre-set Heat up and down to 130 degrees, beat the egg whites, add sugar in three times, until wet foam forms, and it should look like this when you lift it up

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  8.The spoon used to hold sugar is what children used to drink milk powder.One spoonful of sugar is about 8 grams, so add 5 spoons to get about 40 grams

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  9.Fold the egg white into the cheese paste three times and mix evenly.The technique should be fast

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  10. After the second time, pour the mixed paste into the egg white basin and continue mixing

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  11. For a live-bottom mold, place a round piece of oil paper at the bottom of the mold, coat 4 sides with butter, and use a baking sheet at the bottom of the oven.Note 8 minutes full of water.You can preheat it together with the oven.You can also do it without preheating.Place a baking mesh on top of the baking sheet and place the mold on the baking mesh.You can also wrap the bottom of the removable bottom mold tightly with tin foil and sit directly in the oven.In the plate, in this case, place the baking pan on the middle layer, that is, no matter which method you use, the mold should be baked on the middle layer

• 12. Heat up and down to 150 degrees for 10 minutes, then adjust to 130--140 degrees for 50 minutes.During this period, observe the coloring.If the expansion is too obvious, lower the temperature to prevent the cake from expanding.It starts slowly.It gradually rises in the first half an hour, and then gradually slows down.After adding up to an hour, it depends on the condition of the cake.If it feels that it is not done yet, add 10 minutes more.Ovens vary, and the time is for reference only.Basically 90% of ovens have at least It takes an hour to test, and it will take longer if the temperature is low.You can demould when the top mold is low