Light cheese cake
I had dinner with a friend today. Her daughter liked cheesecake, so I made a light cheesecake for her. This cake is also what I like. It tastes very moist and soft, has a strong cheese flavor, and is not as greasy as heavy cheese. This time I used fatfreecream cheese, which is healthier.
Recipe Recommendations
- egg yolk of 4
- milk 1/8 cup
- low-gluten flour 1/2 cup
- protein of 4
- sugar 1/4 cup
- vinegar few drops
- milk fragrance
- baking
- several hours
- ordinary
Steps for Light cheese cake
1
Material drawings.
2
Put about 2 cm of water in a large baking sheet and place in the oven. Preheat the oven to 340F/170C.
3
Put the egg white in a clean water-free and oil-free container and beat until it froths hard.
4
Add sugar to the cream cheese and beat it with an egg beater until smooth and free of particles.
5
Add egg yolks one by one and beat well.
6
Pour in the milk and beat well.
7
Pour in low-gluten flour in portions and mix well.
8
Stir until particle-free.
9
Mix 1/3 of the egg white paste and egg yolk paste.
10
Pour into the remaining 2/3 of the protein paste.
11
Mix quickly and evenly.
12
Pour it into an 8-inch movable bottom mold and shake it hard a few times to create large bubbles. Wrap the outside of the mold with tinfoil paper to prevent water from entering.
13
Place the cake mold into a large baking sheet.
14
Bake for 10 minutes, then reduce the oven temperature to 300F/150C for 1 hour. Insert the toothpick into the middle of the cake, pull it out and it will be cooked without touching anything.
15
Allow the cake to cool and release the mold. (Keep it in the refrigerator for a while to taste better.)