Light cheese cake
This light cheesecake uses my homemade cheese. It tastes light and I personally like it. Homemade cheese is also the easiest quick method, and the operation is extremely simple.
Recipe Recommendations
Steps for Light cheese cake
1
Wash the gauze and stockings, blanch them with boiling water and dry them.2
Place the gauze in the cup in the air, place the stockings on the gauze, and put the elastic of the stockings on the mouth of the cup to fix the gauze.3
Pour the yogurt into a bag made of stockings and gauze and place it in the refrigerator for 5-8 hours. This way, the whey in the yogurt will leak into the cup, leaving the cheese in the bag. Whey is light yellow and transparent. Do not throw it away. It can be used for beauty treatment and drinking. It is very nutritious.
4
Heat the cheese in insulated water and stir until it is mushy.
5
Add milk and continue to stir until smooth.
6
Add melted butter in one time and mix well.
7
Add egg yolks in portions and mix well.
8
Mix the low flour and corn starch well, sieve into the cheese paste and mix well.
9
Add tartar powder to egg white and beat until rough foam, add sugar in portions and beat until wet and frothy.
10
Mix the cheese paste and meringue in portions.
11
Wrap tin foil with the movable bottom mold, pour the mixed cake paste into the mold, drop it twice to create large bubbles. If you want to put cake paper on the bottom of the solid mold, spread butter around it and pour in the cake paste.
12
Baking: Preheat the oven at 135 degrees C, add enough boiling water to the baking sheet, use water bath for about 20 minutes to color, and then hang the tin foil in the air. Stir at 125 degrees and bake for 45 minutes. (Please adjust the time and temperature according to the temper of your oven)