How to make 8-inch light cheesecake

Although the food in restaurants outside tastes good, some of the seasonings added in it are not so healthy. Therefore, as long as conditions permit, it is still worth recommending to cook at home. The 8-inch light cheesecake is simple to make and tastes delicious. It is a very popular dish among people.

1. List of required materials.

2. When separating the egg whites and egg whites, be careful not to have any water droplets and no egg yolk in the egg whites. Take the eggs out of the refrigerator and the egg whites must be refrigerated before beating, otherwise it will easily fail.

3. Sprinkle the low-gluten flour and corn starch three times. Because the low-gluten flour becomes finer after sprinkling.

4. Put baking paper on the bottom of the mold and cover the edges with baking paper and stick it with butter. Why? Because the cake has to be baked in a water bath, and it is easy and good-looking to remove from the mold when it is completely surrounded by it.

5. Preparation method: Put cream cheese in a bucket, add milk, powdered sugar and butter.

6. Melt the cream cheese and milk in hot water, add powdered sugar and mix well.

7. Add melted butter into the cheese and continue stirring evenly.

8. This is what the finished cheese paste looks like.

9. Start mixing the ingredients with the egg yolk.

10. Add lemon juice and vanilla extract mainly to remove the egg smell. Then add the egg yolks one by one, stir evenly after adding one, then add another and continue stirring.

11. Start making the cheese paste. Add the flour in three times and mix quickly and evenly by stirring.

12. When it is finished, use a rubber scraper to lift it up and put it down. If there are lines on it, it is successful.

13. Take out the refrigerated egg whites from the refrigerator and beat them with an electric whisk at the second speed for 60 seconds. At this time, there will be coarse bubbles and grooves.

14. Add fine sugar and continue beating at second gear for 100 seconds. It is done. At this point, it looks very delicate with upright grooves.

15. Preheat the oven to 175° for 10 minutes and put water in the baking tray. When the thermometer reads 120°, it is ready to bake.

16. Mix egg white and cheese paste.

17. Take one third of the egg white and mix it with the cheese paste and stir evenly. The two colors disappear and become one color.

18. Pour the mixed cheese paste into the egg white and continue to stir evenly. Please note that you cannot make circles when stirring, otherwise it will easily fail.

19. The evenly mixed cake batter is ready. The cake batter is very delicate and has texture when you lift it up and put it down.

20. Shake the cake batter a few times and use a toothpick to make a Z-shape to eliminate bubbles.

21. Now the oven is preheated. Don’t forget to wrap the bottom of the mold with tin foil! Otherwise the cake will fail easily.

22. Bake at 175 degrees in the oven for 65 minutes. When the thermometer shows 120 degrees, cover with tin foil when the color is satisfactory after 10 minutes. Otherwise the cake will be darker on top.

23. After baking, use a toothpick to poke it and it is not sticky. But don’t take it out and keep it in the oven for another 30 minutes! Otherwise the cake will collapse easily! After 30 minutes, take out and refrigerate. Do not turn it upside down because the cake is very tender.

After 24 or 3 hours, it is easy to demould because the sides and bottom are covered with baking paper.

25. The cake looks great after being removed from the mold!

26. Isn’t the decorated cake so cute!

27. Here’s another close-up photo that looks even better!

In our busy lives, many families no longer cook for themselves, but the method of making an 8-inch light cheesecake is very simple. Even after a busy day, making such a dish is the real life.