Light cheese cake
By VicentaLakin
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for Light cheese cake
1
Prepare a 6-inch round mold with a loose bottom, and apply a layer of softened butter to the inner wall of the cake mold to prevent sticking
2
Due to the water bath method, the bottom of the movable bottom mold must be covered with a layer of tin foil
3
Due to the water bath method, the bottom of the movable bottom mold must be covered with a layer of tin foil
4
Ingredients: 125g cream cheese, 2 eggs, 50g animal light cream, 75g yogurt, 33g low flour, 50g fine granulated sugar
5
Remove the cream cheese from the refrigerator, weigh it directly and place it into a food cup
6
Add the light cream
7
add yogurt
8
Beat until smooth and particle-free
9
After whisking, pour into a container
10
Add the two egg yolks to the cheese paste and beat well with an egg beater
11
Sieve in low flour
12
Add the two egg yolks to the cheese paste and beat well with an egg beater，，翻拌均匀后，放入冰箱冷藏
13
Isolate the protein and start making the protein
14
Whisk egg whites until they are roughly foamed, add fine sugar in 3 times,
15
Protein playing
16
Lift the egg beater and pull out a curved corner of the egg white
17
Take 1/3 of the egg white into the cheese paste and stir well
18
Put it all in the protein back
19
Mix well and add the cake mold
20
Place the cake mold on a baking sheet, pour hot water into the baking sheet, place the baking sheet into the preheated lower layer of the oven, at 160 degrees C, heat up and down, and bake for 1 hour to 70 minutes
21
Don't rush to release the freshly baked cake. After it cools naturally, put it in the refrigerator for 5 hours.
22
Cut it into slices and eat itLight cheese cake Make Tips
Baking: Water bath method, lower layer of oven, high heat, 160 degrees C, 1 hour to 70 minutes