Light cheese cake
By AlyciaErnser
Ever since I learned how to make cakes, my boyfriend has been pestering me to make cheesecake. In fact, I have always wanted to make cheesecake. We both love it. The cheesecake bought in the bakery is very expensive, more than 3 pounds a small piece. I can make several at this price. I tried Mascapone cheese every day because it was easy to break and couldn't be left behind for a long time. The recipe was from the blog about stewed abalone, and I changed it a little. The final cake was not very high, and I don't know if it was considered a failure. But the taste is great, but I smelled the cheese smell for too long when making the cake and felt a little tired.
Recipe Recommendations
- Muscarpine cheese 125 grams
- light cream 120ML
- eggs of 3
- butter 30 grams
- low-gluten flour 40 grams
- raisins appropriate amount
- white sugar 40 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Light cheese cake
1
Prepare materials.
2
The cheese melts in insulating water.
3
Add the light cream and stir well.
4
Add softened butter and stir until no grains are present.
5
Add flour and 3 egg yolks.
6
Stir until the egg yolk paste shown in the picture, and place it in the refrigerator for more than half an hour.
7
Beat egg whites until they are small and rough, add 1/3 of the sugar.
8
Add sugar in portions and beat until wet and foamed, beat for a while (quick-drying state), and place in the refrigerator to refrigerate.
9
Pour 1/3 of the protein paste into the egg yolk paste, cut and mix well.
10
Pour step 9 into a bowl of meringue paste, cut and mix evenly (no circles are allowed).
11
Wrap the bottom of the mold with tinfoil and butter all around it.
12
Pour in part of the cake batter and sprinkle with raisins.13
Pour in the rest, lightly tap it a few times, flatten the surface, put it into the oven, use water bath, oven at 200 degrees for 10 minutes, and then color at 160 degrees for 50 minutes.
14
Baked cake (no need to upside down, remove mold after refrigerated).