Light cheese cake
Since I learned how to make light cheesecake, I have tried making it with all the different cheeses I saw. My roommate told me that this cheese called philadelphia is the most authentic cream cheese and is used all over the United States (how exaggerated). So I also bought a box of this cheese to make it. It was really extraordinary when I tried it. The cake baked with the "authentic" cream cheese tasted so fragrant. I still want to eat after eating one
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Light cheese cake
1
Prepare materials.
2
Beat the cream cheese until smooth.
3
The butter melts.
4
Pour butter into cream cheese and stir well.
5
Warm the milk and pour in the cheese paste (I use a butter cup, wash one less bowl).
6
Beat in 3 egg yolks and stir well.
7
Pour in the low flour and mix well.
8
Put the mixed cheese paste in the refrigerator for half an hour.
9
Beat egg white in three times until neutral foaming.
10
Stir 1/3 of the protein paste into the cheese paste.
11
Pour the cheese paste into the remaining protein paste and gently cut and mix well.
12
Pour into a mold wrapped in tinfoil, and use water bath at 160 degrees for about 1 hour.