How to make light cheesecake (8 inches)

• 1. The ingredients are revealed.The butter is produced in New Zealand, and the cream cheese is an American brand.

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  2.Wrap the eight-inch removable bottom mold with a layer of baking paper.Grease the inside walls with butter.Separate the egg yolk and protein, and store the egg whites in the refrigerator.

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  3. Then wrap a layer of tin foil on the outside of the live bottom film.We are going to bake this cake using the water bath method, as we are afraid that the liquid will leak out during baking.So wrap it in a layer of tin foil.
  What I want to say here is that you can bake it in a solid mold.But novices are advised not to try this.Because if you use a solid mold, demoulding will be more troublesome.

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  4. Boil a little hot water, then add the weighed cream cheese, Put the three ingredients of yogurt and butter in a basin, heat over water, and stir evenly.Keep stirring, keep stirring, until the liquid is smoother and thicker.

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  5. Then add the egg yolks one by one.Then add one and mix well, then add another and mix well again.Do not add all the egg yolks at once.This will result in uneven mixing.

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  6.After stirring thoroughly, sift and add corn starch

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  7. Stir it evenly with a silicone spatula.

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  8. Before beating the egg whites, prepare a little hot water and pour it at about 50 degrees.Insert 2/3 of the baking pan and place the baking mesh on the baking pan.The grilling mesh and baking pan are both on the middle and lower levels.Preheat the oven to 180 degrees 10 minutes in advance.

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  9. Take out the egg whites from the refrigerator, add a little lemon juice, and beat the egg whites It's enough to wet foaming, that is, big hooks appear.Remember not to make it look like a chiffon cake.

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  10.Use the stirring technique to mix in the egg whites and add corn starch in three times.of egg yolk paste.

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  11. Bake the middle and lower layers in a water bath for 65 minutes.180 degrees for the first 40 minutes, 160 degrees for the next 25 minutes.After 65 minutes, do not open the oven door, and then take it out for half an hour.Allow to cool completely before placing in the refrigerator for at least four hours.

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  12. Because the removable bottom mold we use is relatively easy to demould.When cutting, one method I will teach you is to scald the knife with hot boiling water before cutting, scald it once you cut it, and scald it again after you cut it, so that the cut surface will be smoother.

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  13.Finished picture, beautiful!

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  14.Enjoy!