Light cheese cake

Recipe Recommendations

• eggs of 3
• light cream 50 grams
• yogurt 1 box
• low powder 33 grams
• sugar 45 grams

• milk fragrance
• baking
• several hours
• ordinary

Steps for Light cheese cake

1

A large collection of materials.

2

Kraft cheese is softened with heat-insulating water and stirred smoothly and without particles.

3

Add the light cream yogurt and stir well.

4

Add 3 egg yolks.

5

Beat evenly with an egg beater.

6

Sieve in the low flour, mix well with a rubber spatula, and place in the refrigerator to refrigerate for later use.

7

Add a few points of white vinegar to the egg white, add 50 grams of white sugar in 3 times, beat until it is close to hard foaming, lift the egg beater and pull out a sharp corner. The top of the corner has a slight bend.

8

Take out the cheese paste that has just been refrigerated, dig 1/3 of the egg white into the cheese paste, and stir evenly. Make sure not to draw a circle to avoid defoaming. After mixing, pour the cheese paste into the remaining 2/3 of the egg white and stir evenly.

9

Take out the false bottom and wrap it with tinfoil. Touch the softened butter on the inner wall, and wrap the outside of the mold with tinfoil (mine is a false bottom, but this is not necessary for the fixed one).

10

Pour the mixed cheese paste into the cake mold, place 2/3 of warm water on the baking sheet, and place in the cake mold.

11

Put the heat on top and bottom, 160 degrees, 70 minutes.

Recipe Categories