How to make light cheesecake (oval mold water bath method)

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  1.Let’s take a look at the finished product first! After refrigeration for 4 hours.Great taste!

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  2. Prepare the ingredients and weigh them.Completely separate the 3 egg whites and yolks.Make sure the protein basin is oil-free and water-free, and the mixer is clean and water-free.

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  3. Beat the protein liquid until it becomes wet foam.To remove the fishy smell and help with whipping, add a few drops of white vinegar to the egg whites.Use a whisk to beat the egg whites until they form fish-eye bubbles, add 10g of fine sugar, continue beating until the egg whites begin to thicken, then add 10g of fine sugar, beat again until lines appear on the surface, then add 10g of fine sugar.Gradually advance the egg beater from low speed to high speed.When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming and it is ready.

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  4.Mix the egg yolk liquid.Add 15g of sugar to the egg yolks and stir evenly.Don't give up.

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  5. Mix 100g cream cheese and 60g milk evenly.Add 45g of melted butter and mix evenly.

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  6. Combine the egg yolk mixture and the cheese milk mixture and stir Evenly, softly and lubricated, sift in 60g of low flour.Use stirring techniques to make it smooth.

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  7.Put 1/3 of the egg whites into the egg yolk paste.Use a rubber spatula to gently mix evenly (mix from the bottom up, do not stir in circles to prevent the protein from defoaming.)

• 8. After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites.The mixing process should be fast, and do not be careful to extend the mixing time to prevent defoaming from taking too long.Whisk until the egg whites and egg yolk paste are fully mixed.Pictured is the shape of a successful cake batter.
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  9.Slowly pour the mixed cake liquid into the mold.Smooth it out, hold the mold with your hands and shake it hard twice on the table, or use a toothpick to make a z-shape in the cake liquid to knock out or break the big bubbles inside.

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  10.Use the water bath method.Put it into a baking pan filled with cold water, then put it into the preheated mini oven, bake at 130 degrees, up and down for about 40 minutes.Take it out and press the surface of the cake with your hands until there is no fluidity or rustling sound.

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  11.Natural cooling and demoulding.Isn’t it beautiful?