Light cheese cake
By CasandraRyan
Ingredients: low-gluten flour,yogurt,eggs,fine sugar,cream cheese,animal whipped cream
Recipe Recommendations
- cream cheese 125 grams
- eggs of 2
- animal whipped cream 50 grams
- yogurt 75 grams
- low-gluten flour 33 grams
- fine sugar 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Light cheese cake
1
I use a 6-inch round mold with a movable bottom.
2
Remove the false bottom and wrap it with tinfoil to facilitate demoulding of the cake completely. Wrap the bottom with tinfoil to prevent water entering the bottom during the next water-bath baking process.
3
After taking cream cheese, light cream, and yogurt out of the refrigerator, weigh directly and beat it with a cooking machine until it is smooth and particle-free.
4
After beating the cheese with the cooking machine, pour it into a large bowl, add two egg yolks to the cheese paste, and beat evenly with an egg beater.
5
.......
6
Sift the low-gluten flour into the cheese paste and mix well with a rubber spatula.
7
Place the stirred cheese paste in the refrigerator and refrigerate.
8
Beat the egg white until it is close to hard foaming. Remove the cheese paste from the refrigerator. Use a rubber spatula to mix the egg white and cheese paste well, taking care to stir from the bottom up.
9
Pour the mixed cake paste into the cake mold. Pour water into the baking sheet and place the cake mold into the baking sheet.
10
Place the baking sheet into the lower layer of the preheated oven at 160 degrees for 1 hour. Until the skin is evenly colored, the cake is completely solidified, and when it is pressed with your hand, there is no feeling of flow, it can be baked.
11
The freshly baked cake is tender and soft and can be eaten after being refrigerated for at least 4 hours.