Cheesecake

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Preparation materials

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Cream cheese and 30 grams of white sugar insulated water to smooth-sliding with no particles

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(a) The yolk is added in fractions, and each egg yolk is evenly mixed with an eggbeater, and the next one is added until all four are added

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Add milk, light cream and 2 grams of white vinegar and mix them evenly

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(b) Sifting of low-strength and maize starch into flour free of particles, with slow drops from egg-cutting

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(b) The preparation of a good cheese paste in the freezer; the subsequent preparation of a protein cream, the pouring of the remaining white vinegar into the protein, the placement of the first sugar with an electric omelet to the fish eyebrow; the placement of a second sugar when the basic foam is free; and the use of an omelet to draw clear flowers with a final sugar, which continues to stir up to the wet hair bubble (just pull out the bend)

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The oven is 160 degrees preheated, with a rubber razor to add a quarter of the protein cream to the cheese paste, evenly rolled from the bottom up and down (note not to circle to avoid bubbles), and repeats the previous process

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(b) To pour all the cheese into the remaining protein cream, and to continue to mix both the protein cream and the cheese with rubber razors into fine, thick cakes, and to pour the mixed cake into the mold

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(b) A cool water in the oven, with the last layer, with the moulds placed on the grill, down to the second layer, for about 60 minutes

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When the cake cools naturally after it comes out of the oven, it will be deformed (cannot rebut the mold)

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Cut

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Enjoy it:

1) The reason why this cake is called light cheese is not because of its light weight. It is defined by the amount of cream cheese added to the cake, so you must know that there are not only light cheese, but also heavy cheese. The more cream cheese you add, the stronger the taste is, and the more calories are of course. Therefore, this light cheesecake has a very refreshing and soft taste, and it is also very healthy and without burden. Children who want to lose weight will be a blessing.
2) Cream cheese can be softened at room temperature, or it can be softened by stirring with hot water. No matter what, it must be beaten until smooth and free of particles before it can be used; if the cheese paste is found to be relatively thin after making, you can put it in the refrigerator and wait for the cheese paste to be thickened before proceeding; whether it is the mixed cheese paste or the final cake paste, it should be smooth and thick;
3) Cheesecake is generally baked in a water bath. When baking for about 30 minutes, it is best to inject some cold water into the baking sheet to prevent the surface of the cake from cracking or drying out;
4) If conditions permit, you can use the same amount of lemon juice instead of white vinegar, and the effect will be better;
5) Gently press the surface of the cake with your hand. If there is no feeling of flowing, it means that the cake is ripe;
6) Soft white sugar can be replaced with an equal amount of fine sugar;
7) The flour content of this cake is not much, and it relies entirely on the support generated by the egg white and solidifies when it is heated. Therefore, it is normal for the cake to retract a little after it is baked, so, folks, rest assured and practice boldly: )