Light cheese cake
By CamrenZieme
This girl first appeared on the forum, so I would like to ask heroes from all walks of life to give me a lot of advice and make a fool of myself here. What I uploaded today is the light cheesecake I made a few days ago. The light cheesecake has always had an unshakable position in my heart, not only because it has an elegant appearance and delicate and soft tissue, but also because the cream cheese is added to the cake. It has a slight aroma of cheese, which is sour and sweet, just like a hazy first love, which makes people reminisce for a long time...
Recipe Recommendations
- cream cheese 125 grams
- low-gluten flour 90 grams
- corn starch 50 grams
- milk 125 grams
- protein of 4
- egg yolk of 4
- light cream 50 grams
- white sugar 100 grams
- white vinegar 6 grams
- sweet and sour
- roast
- an hour
- ordinary
Steps for Light cheese cake
1
preparation materials
2
Cream cheese with 40 grams of sugar and beaten in insulated water until smooth and particle-free
3
Add the egg yolks in time, stirring each egg with an egg beater until all 4 egg yolks are added
4
Add milk, light cream and 2 grams of white vinegar and stir well
5
Sieve in low-gluten flour and corn starch and stir until the flour is free of particles. Use an egg beater to pick it up and drip slowly; place the prepared egg yolk paste in the refrigerator to refrigerate, and then start making meringue cream
6
Pour the remaining white vinegar into the egg white, use an electric egg beater to soak in the fish eye, add the first sugar; add the second sugar when there is almost no foam; add the last sugar when there is a clear pattern with the egg beater, and continue to stir until it is wet and foamed (you can pull out the hook)
7
Pre-heat the oven at 160 degrees; use a rubber spatula to take 1/4 of the meringue cream and add it to the cheese paste, turn it up and down from the bottom (be careful not to circle to avoid defoaming), then take 1/4 of the meringue cream and add it to the cheese paste, mix well; pour all the cheese paste into the remaining meringue cream, and continue to use a rubber spatula to stir the meringue and cheese paste evenly to form a delicate and thick cake paste
8
Pour the mixed cake paste into the mold, pour cold water into the baking sheet, place the last layer, place the mold on the baking net, place the penultimate layer, and bake for about 60 minutes
9
After being baked, wait for the cake to cool naturally before demoulding (the mold cannot be inverted)
10
Cut into slices and start:)