Ingredients for Light Cheesecake: Eggs 3, Cream Cheese 125g, Cake Flour 25g, Milk 50g, Butter 30g, Granulated Sugar 45g, Lemon Juice 2-3 drops.
Method for Light Cheesecake: Step 1: Prepare the ingredients and weigh them. This quantity is for a 6-inch cake.
Step 2: Separate the egg whites from the yolks.
Step 3: Place cream cheese and milk in a heat-resistant container and melt over low heat, stirring with a manual whisk.
Step 4: Melt until smooth, with milk and cheese fully integrated.
Step 5: Add butter and continue to melt over heat, stirring until butter and cheese are combined.
Step 6: Remove the container from the hot water, add one yolk and mix well, then add another and mix well, and finally the third. (Always mix well before adding the next yolk)
Step 7: The yolk and cheese should be fully integrated.
Step 8: Sift the cake flour finely.
Step 9: Whisk until there is no dry flour and the mixture is smooth and full, set aside.
Step 10: Whip the egg whites and add sugar in three parts, starting with a few drops of lemon juice.
Step 11: Whip to a soft wet foam stage, preheat the oven, fill the baking pan with water, and preheat to 180 degrees.
Step 12: Take half of the egg whites and fold them into the cheese mixture until evenly combined.
Step 13: Pour the cake batter into the egg white container and fold until no egg white is visible.
Step 14: The prepared cake batter should be smooth and full. Lightly brush the bottom and sides of the mold with a little oil and line with parchment paper. (A 6-inch cake mold can also be used)
Step 15: Pour the cake batter into the mold and gently tap to remove air bubbles.
Step 16: Place the mold into the preheated water-filled baking pan (water bath method) and bake at 170 degrees for 20 minutes.
Step 17: After 20 minutes, the cake surface has set and is colored. At this point, adjust the oven temperature to 140 degrees and bake for 40 minutes. Do not remove the mold from the oven immediately after baking, let it rest inside for 30 minutes.
Step 18: After 30 minutes, remove the cake from the mold. The aroma is overwhelming, making it the perfect choice for afternoon tea.
Step 19: Cut the cake, it is particularly delicate with a very good texture, and it is my child’s favorite.
Step 20: The method is simple with no failure, pair it with a pot of flower tea, and enjoy your afternoon tea.
Cooking Tips for Light Cheesecake: This quantity can also be used for a 6-inch cake mold. If using a springform pan, be sure to wrap it with aluminum foil before placing it in water. Oven temperatures are for reference only, adjust according to the performance of your own oven. There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cake’ to directly view my recipes!
