How to make light cheesecake

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  1.Prepare the ingredients and weigh them

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  2. Put the cream cheese , light cream, and yogurt into the cup of a food processor and beat until smooth

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  3. Beat and pour In a larger bowl

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  4.Separate the egg yolk and protein, and add the egg yolk to the cheese., stir evenly

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  5.Sift in the low-gluten flour and stir evenly

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  6.Put the mixed cheese paste into the refrigerator to chill

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  7. Beat the egg whites with an electric mixer until rough and add 1/3 of the fine sugar

• 8.Add the fine sugar in three batches, and finally beat the egg whites until they are eighty or nine times distributed, that is, lift the egg beater to bring out the state of a small pointed hook
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  9. Take out the cheese paste, add 1/3 of the protein into the cheese paste, stir evenly, be careful not to make circles Stir to avoid defoaming

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  10. Mix well and pour into the remaining egg whites, then stir evenly

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  11.The mixed cheese paste is relatively thick.At this time, preheat the oven to 160℃

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  12. The six-inch live-bottom cake mold is wrapped in tin foil to prevent water from getting in, inside the mold Spread butter

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  13.Slowly pour the cheese paste into the mold and smooth the surface p>

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  14. Fill the baking pan with water, then place the mold into the baking pan, and bake at 160°C using the water bath method Bake for 60-70 minutes (temperature and time are for reference only).Bake until the surface of the cake is evenly colored and there is no flow when pressed with the palm of your hand.

• 15.The baked cake does not need to be turned upside down like a chiffon cake, just let it cool naturally and then unmold
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  16. Here’s another picture, let me explain: the surface of the cake is a bit damaged, so I used cherries to cover it, but it couldn’t be covered up because I didn’t think well of it when it came out of the oven.Xiaobao, who couldn't wait to eat, maimed it with his hands, let's just make do with it