How to make 8-inch light cheesecake (cheese slice version)

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  1. Spread butter around the separate cake mold and the bottom Line with baking paper and wrap with two layers of aluminum foil.

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  2.Sift the powder and cut the cheese slices into small pieces Block, put the egg whites in an oil-free and water-free basin and refrigerate them for later use, and keep the egg yolks at room temperature for later use.

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  3. Milk 170 grams, condensed milk 30 grams, butter 75 Gram, 8 cheese slices, 30 grams of fine sugar over water and heat until completely melted.This step requires a little patience, it will take a little more time.But it is very important that the cheese slices are completely melted.

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  4.Put the completely melted milk liquid on a wet cloth Cool down slightly while the oven is preheated to 180/180.

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  5.Add 4 egg yolks and mix well.

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  6.Add half of the powder and stir evenly.

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  7.Add the remaining powder and stir evenly.

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  8. Stir the batter evenly and place it in the warm water just now Keep warm for later use.

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  9. Beat 4 egg whites quickly until they form rough foam.Add ingredient B.1/3 of caster sugar

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  10. Beat the meringue foam until slightly fine, then add 1/3 of the fine sugar of ingredient B.

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  11.Finally beat until the meringue is fine, add the remaining Beat the caster sugar and a little lemon juice until it becomes foamy.

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  12. Take out the egg yolk paste and stir evenly to avoid When the cheese paste settles, take 1/3 of the meringue and mix it into the egg yolk paste evenly.Do not make circles! This will prevent defoaming.

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  13. Add the meringue in 3 times and cut into pieces.Mix evenly, this step should be done quickly to avoid defoaming.

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  14.The final batter looks like this.

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  15.Pour the batter into the cake mold and pick up the cake mold.Place it about 20cm away from the table and tap it twice to release big bubbles.

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  16.Put a deep baking pan and fill it with cold water.Add enough water at a time.Do not turn on the oven all the time.At the bottom of the oven, set it to 160/160 for 20 minutes and turn.
  150/150, 60 points.In the middle of the cake coloring I covered it with aluminum foil.The baking temperature is for reference only, the actual baking temperature is still based on your own oven.
  After the cake cools down slightly, it can be removed from the mold.