The favorite thing in cheesecake is the original light cheese. It has a golden skin and a strong cheese flavor. It will have a dense taste when bitten. I have made cheesecake several times before, and I have my own fixed recipe. The cake baked is very popular with my boyfriend, but I have never been bothered to take pictures. But the cake baked this time felt very good and was very cute under the light, so I took it.
Using an 8-inch mold to bake a 6-inch cake, the finished product will look a little short, but it will not affect the taste at all!
Light cheese cake
By DangeloBrown
Recipe Recommendations
- cream cheese 150g
- light cream 150ml
- butter 15g
- white sugar 50g
- eggs of 3
- flour 40g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Light cheese cake
1
Prepare materials.
2
After the cream cheese is softened at room temperature, stir under water until smooth.
3
Pour in the light cream.
4
Separate the egg yolk protein and add the egg yolk in portions.
5
In step 4, add flour and 20 grams of white sugar, gently mix well.
6
The cheese batter is ready.
7
Add the remaining sugar in portions and stir until wet and foamed. Lift the egg beater with a small hook.
8
The movable bottom mold should be lined with tinfoil and wrapped with tinfoil on the outside.
9
Pour 1/3 of the beaten egg white into the cheese paste and mix well.
10
Pour step 9 into the remaining egg whites and cut and mix well.
11
Pour into the mold, gently shake the surface, use water bath, and place in the oven at 170 ° C for 60-70 minutes.
12
The baked cake does not need to be inverted. Let it cool and release it.