Cream cheese 125g, 2 eggs, 50g whipped cream, 75g yogurt, 33g low-gluten flour and 50g fine sugar.

Practice steps

Prepare the required ingredients and weigh them;

Put cream cheese, whipped cream and yogurt into the mixing cup of the cooking machine;

Start the cooking machine until it is smooth and free of particles;

Separate the egg white from the egg yolk and beat the egg yolk into a cheese paste;

Stir the cheese paste and egg yolk evenly and sieve into low-gluten flour;

Stir well until the flour and cheese paste are completely mixed, and put them in the refrigerator for refrigeration;

Beat the protein until the fish's eyes are in a bubble state;

Add 1/3 sugar and beat until thick;

Add the remaining sugar and beat until the texture is in a state;

Beat the egg whites until they are almost difficult to foam, that is, lift the eggbeater and pull out the sharp corners.

A slight bend at the top is enough;

Take 1/3 of the protein and put it into the cheese paste and stir it evenly;

Then pour all the remaining protein into the cheese paste and stir evenly;

The inner wall and bottom of the 6-inch Qifeng mold are coated with butter, and the bottom is wrapped with tin foil;

Pour the cake paste into the mold;

Inject clear water with a height of not less than 3 cm into the deep baking pan, and put the mold into the baking pan;

Preheat the oven 160 degrees, and bake it up and down in the lower layer of the oven 1 hour to 70 minutes;

Bake until the crust is evenly colored, press it by hand without flowing, and then take it out of the oven. The freshly baked cake will be demoulded after natural cooling, and it doesn't need to be reversed like Qifeng cake.

skill

Cheese paste used for light cheesecake must have a certain consistency. If it is too thin, it will be easy to defoam when mixed with egg white.

Light cheesecake should be baked in water bath, otherwise it will crack easily and the skin will be dry and hard;

Because the flour content of light cheesecake is less, it is normal for the cake to shrink a little after cooling, as long as it does not crack.

Without a pudding layer, it is normal to have large pores;

After demoulding and cooling, put the cake in the refrigerator for more than 4 hours, and then cut it into pieces, which makes it taste better.