This cheesecake is different from past classic cheesecakes and heavy cheesecakes. From its name, you should be able to guess how light and smooth it is. The comb is very fluffy and extremely light. The moment of the entrance-the entrance is melted and moist, but it has the rich and mellow aroma that only the heavy cheese cake has. Such a tempting cheesecake, if you like cheese, how can you miss it?
|Cream cheese||200 g|
|Fine sugar||25 grams|
|corn starch||20 grams|
Prepare all the ingredients, separate the egg whites and yolks of the eggs, soften the cream cheese at room temperature in advance, put the butter in a small bowl and heat in a water bowl or microwave to melt it into a liquid.
Beat egg whites with an eggbeater and add 40 grams of fine granulated sugar three times. Whip the egg white until the egg whisk is lifted, and the egg white can pull out the slightly curved sharp corners (close to dry foam). Whipped egg whites are set aside.
Put the softened cream cheese and 25 grams of sugar in another bowl and beat with a whisk.
Cream cream cheese until smooth and particle-free.
Add egg yolks and whip evenly, then add melted liquid butter, milk and fresh lemon juice in sequence, whipping evenly. The materials should be added in the same way, whipped well and then added the same.
Finally, add cornstarch and beat well to make a cheese paste.
The whipped cheese paste is thick and smooth.
Add 1/3 of the beaten egg whites to the cheese batter, and use a rubber spatula to mix up from the bottom to make the egg whites and cheese batter evenly mixed. The movement of mixing should be quick, and do not stir in a circle.
Pour the mixed batter back into the egg white bowl and continue to mix from the bottom up.
After mixing well, you get a fine, thick cheesecake batter.
Apply a thin layer of butter on the inner wall of the 6-inch round mold to prevent sticking. Wrap the cake mold with tin foil.
Pour the cheesecake batter into the mold.
Pick up the mold and shake a few times on the towel-covered countertop to shake out the large bubbles in the batter.
Put the mold into the baking tray, and pour enough water into the baking tray (the boiling water should not be too small, so that the water will completely evaporate when half baked).
Put the baking tray in the middle and lower layer of the oven, heat up and down 150 ℃, bake for about 50 minutes. If the surface of the baked cake is too light, you can adjust the temperature to 200 ℃, and bake for about 3 minutes, so that the cake surface is attractive golden yellow, and then baked, after the baked cake is cooled, put it in the refrigerator and refrigerate for 1 night Stripping and cutting.