Light cheese cake
Yesterday afternoon, I made a light cheesecake. The taste and texture of the cake were particularly good, except that there was a layer of precipitation on the bottom. It was the same after making it several times.
Recipe Recommendations
- cream cheese appropriate amount
- white granulated sugar 60 grams
- egg yolk of 4
- milk 100 grams
- lemon juice 1/2 teaspoon
- low-gluten flour 60 grams
- corn starch 30 grams
- butter 50 grams(融化后的)
- protein of 4
- sweetening
- baking
- several hours
- ordinary
Steps for Light cheese cake
1
Cut the cream cheese into small pieces, place it in a large bowl, and add the white sugar.
2
Heat the large bowl with the cream cheese over water, stir until smooth and free of particles, then add the egg yolks one by one and mix well.
3
Add milk in turn to the cream cheese.
4
..
5
Lemon juice.
6
Stir well, sieve in low-gluten flour and corn starch, and stir clockwise or counterclockwise.
7
Pour the melted butter into the cheese paste and stir well. Set aside.
8
Add the egg white to the lemon juice and make a big bubble with an egg beater. Add the white sugar in three times. Beat the egg white until it is wet and frothy (8 distribute). At this time, preheat the oven to 150 degrees.
9
Mix the egg white with the cheese paste in three times and pour into the mold.
10
Pour water into the baking sheet and place it in the middle and lower layers of the oven. Place the cheese mold into the baking sheet filled with water and bake for about 1 hour (add more cold water to the baking sheet after baking for 30 minutes to prevent the cake surface from cracking).