This cheesecake is one of my must-have desserts whenever it's strawberry season or when I have strawberries that are about to rot.On the basis of a soft, raw, light cheese cake, with the addition of juicy strawberries and aromatic fermented milk, each bite can also taste the tiny strawberry flesh, you must not miss the sour-sweet flavor.The recipe makes a round cake with a diameter of 18 cm/7 inches/5.4 inches.

WHAT YOU NEED

Ingredients

130 grams of dried strawberries
Egg whites 3 (egg whites
egg whites separated) 3
250 grams of cream cheese/soft cheese
20 grams of fine sugar
60 grams of cornstarch
100 grams of raw concentrated yogurt/old yogurt
2 tablespoons of refined milk
Chicken protein (for the protein cream) 3
Fine sugar (for protein sweeteners) 40 grams
White wine or lemon juice 1 tablespoon

How TO MADE Strawberry light cheese cake and light cheese cake

Steps 1 to 4

1. Cream cheese to be softened at room temperature

2. A layer of butter or sesame oil is applied to the bottom and around the cake mold, and baking paper is applied.

3. The four-week baking paper is cut slightly higher than the cake mold by 3 to 4 cm.

4. Wrap the base of the cake mold in tin foil twice.

Steps 5 to 8

5. Remember to wrap it tightly so that the water doesn't seep into the bottom of the cake.

6. When making light cheese cakes, it is strongly recommended to choose a detachable cake model.

7. Separate the egg yolk and put the egg yolk in the refrigerator for backup.

8. Freshly cooked strawberries are crushed into a jam.

Steps 9 to 12

9. Preheat the oven to 150°C.

10. The cream cheese, which will be softened at room temperature, will be beaten with an egg beater to a soft paste, be careful not to leave any particles.

11. Add the egg yolk one by one to the dough and stir evenly.

12. You have to mix the first egg yolk and then add the next one.

Steps 13 to 16

13. Pour 20 grams of sugar and stir evenly.

14. Add cornstarch and stir until completely mixed.

15. Be careful to stir gently at first to prevent the flour from splashing out.

16. The following ingredients are added in turn: yogurt, condensed milk, strawberry sauce, lemon juice (optional)

Steps 17 to 20

17. Each time one ingredient is added, it is stirred evenly, and then the next can be added.

18. Mix thoroughly and evenly.

19. To make a protein cream, remove the egg yolk from the refrigerator and use an electric egg beater to quickly spread the egg yolk to double its volume.

20. Pour in 15 grams of fine sugar and continue to spread.

21. In the process, add the remaining 15 grams of refined sugar.

22. Distribute the egg whites to 6, 7

23. That is, the egg whites are no longer liquid, but white flowers, have a luster, a state similar to cream, also known as moist foaming.

24. This step is important, don't overdo it, otherwise the cake will easily crack during baking.

25. In order not to destroy the light protein, it is mixed by an electric egg breaker instead of a scraper.

26. Add one-third of the protein first to even out the density of the two mixtures.

27. Pour into the remaining protein-sweetened cream, slowly, gently, and stir.

28. When stirring, do not use too much force, while stirring, slowly turn the container, stirring from the bottom up.

29. Pour the mixed cake paste into the mold.

30. Tap the table gently for a few seconds to remove the bubbles from the paste.

31. Place the wrapped double-layered tin-paper cake mold in a baking tray, in which hot water is poured into the baking tray, hot water to the degree of 1/4 of the cake mold, not exceeding the height of the tin-paper.

32. Bake for 90 to 10 minutes in an oven preheated to 150 °C.

33. Add hot water to the pan when baking for 40 minutes.

34. If the surface of the cake is found to be too golden, the temperature can be lowered by 10 degrees or a layer of tin paper can be placed on top.

35. Turn off the oven, open the oven door a little, let the cake stay in the oven for 10 minutes and then take it out.

36. This prevents the hot cake from sinking immediately when it meets the cold air.

37. The cake is removed from the oven, and after the cake has cooled slightly, it is removed with baking paper after four weeks of baking.

38. The cake is placed in the refrigerator and refrigerated for more than 2 hours, removed to be eaten directly or sprinkled with sugar powder and strawberries.

39. What do you think?

Handy cooking tips

　　- Cream cheese should be stirred until it returns to room temperature.It can also be wrapped in a preservative film, heated at low temperature in a microwave for 1 minute to soften it, be careful not to melt the cheese at this temperature.- Light cheese cakes are very sensitive to temperature, and in order to ensure that the cake is fluffy and light in taste and appearance and to prevent shrinkage, it must be baked slowly at low temperature.The role of heating water in the baking pan is to keep the cake moist and reduce the chance of the cake cracking.- The temperature of each oven is different, so be flexible.If it is found that the cake turns too quickly or swells excessively during baking, it is appropriate to reduce the oven temperature by about 10 degrees or lightly cover the surface with a layer of tin paper, but also pay attention to the height of the tin paper, too low the cake may swell during baking and stick to the tin paper.- Soak the knife body in hot water for a while, wait for it to warm, take it out with a clean towel/clean it with kitchen paper and then cut it.The cake cut with this method will be very clean.There are two main reasons why light cheese cakes crack during baking: one is too high temperature and the other is too much protein.The protein is distributed to 7, i.e. the egg beater is lifted, which can pull out the curved pointed corners like thin long stripes, instead of the short corners.