Light Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Light Cheesecake

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Light cheesecake is based on Qifeng cake, which adds cream cheese. But it still relies on egg white to keep fluffy, so the taste is more dense and delicate, and has the flavor of cheese. As long as Qifeng cake is ready, it's a matter of minutes to make light cheese. This cake with excellent taste. Share the recipe with you. I hope all friends can taste this wonderful cake~

Cooking ingredients

Cooking Steps

Step1:Pour cream cheese and salt free butter into a mixing bowl.

Step2:Add the pure milk. Put the mixing bowl into another big bowl with hot water. Melt in water.

Step3:Stir with a spoon until the ingredients are well mixed.

Step4:Pour in the yolks separately. Mix well with the beater.

Step5:Sift in low gluten flour and corn starch twice.

Step6:Sift in every time. Mix well with egg beater.

Step7:Put a mixing bowl under the screen. Pour the batter into the screen.

Step8:Sift the batter with a scraper. Sifting can remove the residual pimples, so that the finished product will be fine enough.

Step9:Cover with plastic wrap. Refrigerate for 20 minutes. It's crucial to refrigerate. Never mix in the batter when it's warm. Otherwise, the cheese will sink to the bottom and form a pudding layer.

Step10:Put the sugar in the separated egg white twice. Add half first.

Step11:Beat with electric beater until bubbles appear. Add remaining sugar.

Step12:Continue to beat until near wet foaming. No need to send it to wet foaming. When it is close to wet foaming, it is the best condition to pull up the hook. Egg white is the key factor to decide whether the light cheesecake will crack at last.

Step13:Add the albumen paste twice to the refrigerated batter. If you find it difficult to mix the batter well, it is likely that the protein will be overused. Just beat the albumen paste. It's easy to mix. So make sure you don't beat the albumen to the dry foaming state. It's close to the wet foaming state.

Step14:Add each time. Mix well by turning and cutting. The batter should be thick and delicate without big bubbles.

Step15:Lay a piece of oil paper at the bottom of the mold. Pour the batter into the mold. It's only eight minutes full. It's best to use non stick mold for light cheese cake. If it's an ordinary mold, it's necessary to apply enough butter on the inner wall of the mold to release the mold easily.

Step16:Pour a little water into the baking tray. Let the water level be 1-2cm. When baking, the evaporated water vapor will add warm taste to the cake. It will taste more soft and moist. It will not be dry and choking.