Light cheesecake

This cake has a silky, cloud-like texture when eaten at room temperature. A sip melts in your mouth, and the cheesy aroma fills your nose. It's sweet but not cloying, absolutely delicious! Freezing it in the freezer is even more amazing! Once you take it out of the freezer, it has a texture like cheese ice cream: dense and slightly icy, the cheese flavor is even stronger, and the sweetness isn't overpowering. In the summer, a piece of this is cool and fragrant, and the refreshing feeling spreads from your mouth to your heart. It's even more satisfying than a brand-name dessert. It's a true freezer "happiness bomb"! This cake has been requested countless times by the Divine Beast. While it's truly delicious, it's a bit of a hassle to make. It definitely cured my procrastination. When this cake was placed on the table, the Divine Beast's eyes lit up, and I muttered to myself, "Next time...next time, I'll definitely not procrastinate." (Of course, whether I can actually do that is another matter.)

Ingredients

200g cream cheese (This recipe makes two, you can also halve it)
100 grams of pure milk
60g butter
30g corn starch (20g egg yolk paste, 10g egg white)
30g low-gluten flour
6 eggs
70 grams of white sugar
5 drops of lemon juice

Steps

Prepare the cake mold (if it is a removable bottom mold, wrap the bottom tightly with tin foil to prevent water from entering during water bath baking) and the baking tray. Since we will be using the water bath method this time, you need to prepare a container for water in advance and put it in the oven together with the cake.
Waterbath Baking: 1. You can place a baking pan filled with water in the bottom of the oven, place a wire rack on top, and then place the cake pan on the rack. 2. You can also place the cake pan directly into the baking pan filled with water (this method is up to you). Whichever method you choose, be sure to prepare in advance.
Weigh 20g corn starch and 30g cake flour, mix and place in a measuring cup for later use.
1. In a separate container, weigh out 10g of cornstarch. 2. Prepare the lemon juice. 3. Melt 60g of butter at room temperature in a container. 4. Weigh out 70g of granulated sugar.
After softening 200g cream cheese at room temperature, add 100g milk and melt it in hot water. Beat with a whisk until it is completely smooth and free of particles.
Add the butter that has been melted at room temperature and continue beating until smooth and free of particles. Then turn off the heat, remove the container from the hot water, and let it cool slightly.
Prepare a clean, oil-free and water-free bowl, separate the egg white and egg yolk, and beat the egg white into the oil-free and water-free bowl for later use.
Whisk the egg yolks until smooth. Then add the previously mixed cake flour and cornstarch to the egg yolk mixture and fold evenly using an N-shaped folding motion. (Note: This folding motion must be used strictly after adding the flour to prevent the batter from forming gluten.) Watch the video for folding techniques.
1. Add 10g cornstarch and lemon juice to a bowl of egg whites and whisk until combined. Mix thoroughly with a whisk to prevent any powder from scattering. 2. (Watch the video) Add sugar to the egg whites in three batches. After the third addition, turn the whisk to low speed and whisk until the meringue forms a firm, untwisted texture (i.e., the meringue is firm enough to hold a chopstick in place).
Preheat the oven to 150°C. Add 1/3 of the whipped meringue to the egg yolk mixture and mix thoroughly. See the video for instructions.
Pour all the mixed egg yolk paste into the remaining meringue, and fold it again in an N-shaped folding motion to obtain a smooth cheesecake batter.
Pour the mixed batter into the prepared pan and gently shake it a few times to release any air bubbles. Place the pan in the lower middle rack of the oven. Fill a baking tray 80% full with cold water. Set the oven temperature to 130-150°C and bake for 1 hour. If the cake browns too much during baking, cover with aluminum foil to prevent it from burning. (The temperature and time are basically the same as for an 8-inch chiffon cake; you'll need to adjust your oven accordingly.)
Test whether the cake is cooked through: Use chopsticks or toothpick to insert the bottom of the cake. If there is no wet feeling when you take it out, it means the cake is cooked. If it is still wet, continue to bake for a few minutes.
When the cake is done baking, remove it from the oven and shake it out to release the air. Allow it to cool naturally on a rack (no need to turn it upside down). Once it's completely cool, unmold and enjoy. When baking light cheesecakes, slight cracking on the surface is common; the interior texture must be delicate.
I dug out the photos of making light cheesecakes from 10 years ago and showed them off to give them a "highlight moment"~