6-inch light Cheesecake

6-inch light Cheesecake

Introduction:

"Many people like light cheesecake. His simple and elegant appearance and delicate and silky organization are enough to fascinate people. Light cheese cake has been made many times, the most commonly used is this recipe! Fresh, but not too light, soft, but not too wet. Every time I taste it, I can't help but praise it. Here I share it with you. I hope you like it and try it yourself

Production steps:

Step 1: add 40g milk into low gluten flour, stir well and make a paste

Step 2: melt the cream cheese in water and keep stirring

Step 3: add 60g milk to the cheese paste

Step 4: melt the butter and stir well

Step 5: then add the mixture of milk and low gluten flour

Step 6: add egg yolk and stir well

Step 7: brush a layer of oil on the bottom and around the 6-inch cake mold, and then measure the size

Step 8: spread oil paper of the same size around the bottom

Step 9: add sugar to the protein in three times until it foams (4-1), and finally filter the mixed cheese paste

Step 10: add in the protein and stir well

Step 11: pour into the prepared mold, shake it lightly for 3 times, put it into the baking pan, add 2cm warm water to the baking pan, and bake it in the oven with 160 ° preheating for 60 minutes

Step 12: finished product after demoulding!

Materials required:

Fine granulated sugar: 50g

Low gluten flour: 30g

Butter: 30g

Cream cheese: 80g

Milk: 100g

Eggs: 2 (separate albumen)

Note: 1. There are many light cheese cake recipes with lemon juice. However, because cream cheese itself is sour cheese, you can not add lemon juice. If you like sour taste, you can also add 5ml lemon juice according to your preference. 2. Because the flour content of light cheese cake is very low, it depends on the support force of the egg after solidification, so it is normal for the cake to shrink slightly after cooling. As long as it does not crack, there is no pudding layer and big pores, and it does not seriously affect the appearance, it is harmless. 3. The water bath baking method can keep its moist taste, and also can effectively prevent the surface from drying and cracking. 4. The cake just out of the oven is very tender and soft, please refrigerate for at least 4 hours before eating, the taste is better. 5. When demoulding the light cheese cake, cool it slightly, because it has a flexible bottom, you can directly push the cake out from the bottom, and then remove the bottom with demoulding knife.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet