bean dregs heavy cheese cake

1

Collection of main raw materials

2

Cut the cream cheese into small pieces, add sugar and heat over water until melted.

3

Add the eggs in turn, stir well, and then add the next one, making sure the cheese paste is evenly stirred and free of particles.

4

Add the okara and continue to stir.

5

Add corn starch and stir well.

6

Then add half of the lemon juice squeezed out of lemon and stir well.

7

A 6-inch loose bottom mold, wrap the bottom with tinfoil, pour the cheese paste in for 9 minutes, then place the mold on a tray, add half a bowl of water to the tray, put it into the oven, and bake in a 150-degree water bath for one hour. It will be more convenient to refrigerate and demold after being baked.

8

finished product

During the Chinese New Year, I made light cheesecake several times in a row for breakfast. LG still said that it was not enough to eat it. He said that he wanted to eat the flavor of heavy cheese, but he was worried that the calories were too high. After eating one piece, he would not feel hungry during the next meal. I firmly believed in this. So, I used the "waste" bean dregs of breakfast soy milk and mixed them into the production process of heavy cheesecake, so that the dietary fiber contained in each piece of heavy cheesecake increased and the calories decreased accordingly. Moreover, the cheesecake with bean dregs has a more delicate and soft taste, and the fishy smell of bean dregs cannot be tasted at all, killing two birds with one stone! Small changes make high-calorie cakes eat with peace of mind--[Okara Heavy Cheese Cake] Main ingredients: 250g of Kraft cream cheese, 2 eggs, 30g of white sugar, 200g of okara, 20ml of milk (you can not add it) Half lemon, 20g of corn starch. Process: 1. Cut the cream cheese into small pieces, add sugar and heat until melted over water. 2, add the eggs in turn, stir well, and then add the next one to ensure that the cheese paste is evenly stirred without particles. 3. Add the okara and continue to stir. 4. Add corn starch and stir well. 5. Then add half of the lemon juice squeezed out of lemon and stir well. 6-inch closed-bottom mold, wrapped in tinfoil at the bottom, poured in the cheese paste for 9 minutes, then placed the mold on a tray, added half a bowl of water to the tray, put it into the oven, and baked in a 150-degree water bath for one hour. It will be more convenient to refrigerate and demold after being baked. Tips: 1. This cake greatly reduces the calories of the cheesecake due to the addition of bean dregs. Moreover, the bean-fishy smell of bean dregs cannot be eaten at all. The taste of the cake is softer and fluffy, and at the same time, it is as fragrant and mellow as ever. 2. If the cake mold has a false bottom, the edge of the mold needs to be wrapped with tinfoil to prevent the water in the tray from penetrating into and affecting the final finished product.