How to make light cheesecake (six inches)

Friends who like to eat whole grains in life, must not miss the method of light cheesecake (six inches). Good things should be shared together. Everyone can learn more about the skills in the kitchen. Besides, eating more whole grains can strengthen the body. Be sure to pay attention to the heat during the cooking process, otherwise it is easy to fail!

1. Prepare the necessary ingredients.

2. After the cheese is softened at room temperature, beat it until it is smooth and free of particles.

3. Add the egg yolks in three batches, mixing them evenly with the cheese paste each time before adding more. The egg whites are the same as when making chiffon cake. Place them in a clean mixing bowl without water or oil and wait to beat.

4. Add milk to the mixed egg yolk cheese paste and mix well.

5. Sift in low flour.

6. After the low flour and cheese egg yolk paste are mixed evenly, you can sift it to ensure a delicate taste.

7. Put the butter in the microwave for 30 seconds to melt. When it is no longer hot, add the cheese paste and stir well.

8. The stirred cheese paste is fine and shiny. Put it in the refrigerator for 30 minutes.

9. How to beat egg whites (please refer to my recipe for whipping egg whites in chiffon cake). I will briefly describe it here. Add sugar to egg whites in three batches. Beat the egg whites until they become fish-eye-like and then add them for the first time.

10. Add the mixture a second time when the foam is fine but no scratches are left.

11. Add sugar for the last time when traces of the egg whites begin to disappear.

12. After adding sugar three times, observe the condition of the egg whites while beating. This is where it differs most from Chiffon Cake. Light cheesecake requires the egg whites to be whipped to a moist state. That is, when you stop the egg beater and slowly lift it up, the egg white will pull out a small hill with a curved hook, leaving a triangle with a curved hook on the egg beater.

13. Use one third of the whipped egg whites to mix with the cheese paste (the mixing technique is the same as making chiffon cake, just cut and mix).

14. Pour the egg white cheese paste into the remaining meringue and mix well. (Be sure to stir evenly, otherwise the meringue will sink to the bottom and easily form a pudding layer at the bottom of the cheesecake) At this time, preheat the oven to 160 degrees.

15. After entering the mold, the large bubbles inside need to be broken. (This step is the same as after the chiffon is molded)

16. Pour boiling water into the baking tray to half the depth of the baking tray, place the mold filled with cheese and egg paste in it, and bake in the oven on the second to last layer at 160 degrees for 60 minutes. During baking, the oven temperature displays around 135 which is the best state. If the temperature in the oven is high, after the cake surface is colored after baking for 20 to 30 minutes, adjust the upper and lower fire temperatures to 145 degrees and bake for 50 minutes.

17. Unpack the finished products. 6-inch non-stick round solid bottom pan.

18. Oval light cheese solid bottom non-stick mold. (The amount is equivalent to a six-inch round pan)

Do you know how to eat light cheesecake (six inches)? When eating light cheesecake (six inches), it is best to keep it simple, not too diverse or complicated, and the temperature should not be too high, otherwise it will lead to a decline in quality and the nutrition of the food cannot be guaranteed.