Light cheesecake, melts in your mouth, does not collapse or crack, homemade mirror glaze

Some of the materials used this time, the one in the glass bottle with the blue cap, is cream cheese.

1. Put the cream cheese and milk into a blender and blend until smooth and free of lumps. 2. Pour the blended cheese and milk into a container and mix thoroughly. 3. Add the egg yolks in four portions (one at a time), mixing well after each addition before adding the next. 4. Add the melted butter and continue to mix. 5. Sift in the mixture of low-gluten flour and cornstarch, mixing as you add. 6. Place the mixed batter in the refrigerator to chill until thickened.

, This time, a gold-colored non-stick fixed-bottom cake pan is used, and a layer of solid butter is spread on the bottom. If it's a removable-bottom pan, you also need to wrap the bottom with aluminum foil to prevent leaks. 2. Cut the parchment paper into a circle the same size as the bottom of the pan and stick it onto the butter. This step can be omitted for a removable-bottom pan. 3. Add the egg whites to the granulated sugar in three batches, and beat with an electric mixer until they reach soft peaks. 4. This step is the same as for chiffon cake: add one-third of the egg white mixture to the egg yolk mixture, then fold it back into the remaining two-thirds of the egg white mixture. 5. Fold evenly from top to bottom; do not stir.

Bake for about 60-70 minutes. Just out of the oven, looks very full~(^o^)/~

1. Add two small spoons of pineapple jam and one spoon of water, and stir well. Heat in the microwave on medium for about 30 seconds until it boils. 2. Strain out the pineapple pulp. 3. The hot mirror glaze is relatively thin, let it cool to room temperature. 4. At room temperature, the mirror glaze should be a gel that can slowly flow when the container is stood up. If it is too dry, it is not suitable for spreading, and if it is too thin, it will make the cake wet and affect the taste.

Wait until the cake has cooled to room temperature before brushing on the mirror glaze. The cooled cheesecake will shrink slightly; note that it's shrinking, not collapsing~ The edges will naturally release from the mold, and since parchment paper has been placed at the bottom beforehand, you just need to lift the cake and invert the mold to completely remove it.

The surface of the cheesecake develops the characteristic wrinkled texture~ Brush room temperature gelatin onto the surface of the cake, and refrigerate for more than 4 hours for the best taste~ The texture of cheesecake is more moist and soft than chiffon cake, the cream cheese tastes closer to yogurt, has a unique aroma, melts in your mouth, is rich in nutrients, and is perfect for children~