Lavender Light Cheesecake

Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.

Step-by-step Cooking Instructions for Lavender Light Cheesecake

Mix cheese, butter, and milk in a bowl, stir over hot water until the cheese and butter melt without lumps, then remove from heat.

Add egg yolks gradually, mixing well after each addition.

Sift in low-gluten flour and cornstarch, mix well to form a cheese and egg yolk mixture.

In a small bowl, take a spoonful of the cheese and egg yolk mixture, add a spoonful of cocoa powder, mix well (for decoration).

Place 4 egg whites in a dry, clean bowl, add 3 drops of white vinegar and all the sugar, beat with an electric mixer until stiff peaks form.

Take one-third of the beaten egg whites and fold them into the cheese and egg yolk mixture.

Then fold the cheese and egg yolk mixture into the remaining egg whites, mix well.

Take a spoonful of the cake batter and mix it into the cocoa mixture.

Pour the mixed batter into an 8-inch springform cake pan, tap lightly to remove air bubbles.

Transfer the cocoa mixture to a piping bag, cut a small hole.

Pipe several circles on the surface of the cake batter.

Use a toothpick to evenly pull the circles from the outside to the inside. Preheat the oven to 140 degrees in advance.

Decoration is complete.

Place the cake batter in the preheated oven on the middle rack, place a pan filled with water on the lower rack for a water bath, bake at 140 degrees for 60 minutes, then increase to 150 degrees and bake for another twenty minutes, remove and let cool.

Finished product. No collapse, no cracks. For best texture, refrigerate for two to three hours before serving.

Slice. Satisfactory height and texture.

Another view of the sliced cake.