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The light cheesecake has a refreshing and soft taste. Its delicate organization and refreshing taste are unmatched by heavy cheesecake ~~~ The so-called radish and green vegetables each have its own preferences. This cake is more suitable for friends who have light flavors and like to aftertaste carefully.
The ingredients are served in a 6-inch round mold.
Light cheese cake
Recipe Recommendations
- cream cheese 125g
- eggs of 2
- yogurt 75g
- low-gluten flour 33g
- fine sugar 50g
- milk fragrance
- roast
- an hour
- simple
Steps for Light cheese cake
1
Prepare all materials.
2
If it is a movable bottom mold, wrap the bottom with tinfoil for easy demoulding.
3
Spread softened butter in the cake mold and set aside.
4
Whisk softened cream cheese + yogurt + light cream with an egg beater until smooth.
5
After separating the egg white and egg white, add two egg yolks to the cheese paste. Stir well.
6
Sift the low-gluten flour into the cheese paste and mix well with a rubber spatula. Stir until the flour and cheese paste are completely mixed. Place the cheese paste in the refrigerator and refrigerate.
7
Then start beating the egg whites. Use an egg beater to beat the egg white until it takes a fish-eye bubble shape, add 1/3 of the sugar and continue beating.
8
Beat the egg white until it is thicker, and add 1/3 of the sugar. Keep beating.
9
Beat until lines begin to appear on the surface, and add the remaining 1/3 of the sugar.
10
After stirring the egg white, lift the egg beater and pull out a sharp corner. The top of the corner has a slight bend. This state is enough.
11
Remove the cheese paste from the refrigerator. The cheese paste should be in a relatively thick state. Dig 1/3 of the egg white into the cheese paste. Use a rubber spatula to mix egg white and cheese paste well. Pay attention to the mixing technique: stir from the bottom up. You must never stir in circles, otherwise the beaten eggs will be severely deflated, directly causing the cake to retract or collapse, or even unable to expand.
12
Mix egg whites and cheese paste well, and pour all back into the egg whites bowl. Continue to mix egg white and cheese paste with a rubber spatula. Remember! Do not stir in circles.
13
After stirring completely, pour the cake paste into the mold, cover the mold with tin foil if the bottom mold is open, and pour water into the baking sheet. Preheat the oven to 160 degrees, place in the lower layer of the oven and bake for 1 hour to 70 minutes.Light cheese cake Make Tips
1. Please refrigerate the cheese paste to a more consistent state before taking it out;2. Whipping the egg white is a very critical step. Remember not to stir in circles, but to use a rubber spatula to turn it from the bottom up to stir.