The following recipe makes two 6-inch cakes. The method for making a light cheesecake is similar to that of a chiffon cake, except that it includes cream cheese and butter, and uses less cake flour.
Materials
Light cheesecake recipe steps
Blend cream cheese, cream, and milk together in a food processor until smooth. Refrigerate until ready to use.
After separating the egg whites, add the granulated sugar to the egg whites in batches and beat with an electric mixer until stiff peaks form.
Whisk until it reaches a near-stiff peak stage, just enough to form stiff peaks.
Add cake flour to the egg yolks and stir.
Mix with the chilled cheese mixture.
Whisk until smooth.
After mixing well, add one-third of the egg whites.
Use a rubber spatula to fold the mixture from the bottom up; do not stir in a circular motion, otherwise the foam will deflate.
After mixing well, pour the mixture into the bowl of egg whites and continue mixing.
Mix well and pour into a cake mold
Because my cake mold has a removable bottom, I need to wrap the bottom with aluminum foil to prevent water from getting in during the next step of baking using the water bath method.
Pour water into a baking pan, ensuring it doesn't overflow. Bake on the lower rack of the oven at 160℃ (320°F) for about 70 minutes.
After removing from the refrigerator, let it cool to room temperature, then refrigerate for 4 hours before unmolding.
Smooth cut
I usually make it at night and eat it the next morning; it tastes great.
