Light cheese cake
I believe many people like light cheesecake, and so do I. I often make light cheesecake, but I don't eat it myself, I give it away to others. This cake is very suitable for friends to gather for a small time. Each person has a small piece, so you absolutely don't have to worry about getting fat.
Recipe Recommendations
- egg yolk of 4
- protein of 4
- low-gluten flour 1/2 cup
- milk 1/8 cup
- sugar 1/4 cup
- vinegar few drops
- sweetening
- baking
- several hours
- simple
Steps for Light cheese cake
1
Put the egg whites in a clean water-free and oil-free container, beat with sugar and vinegar until stiff and frothy.
2
Soften the cheese, add sugar and beat with an egg beater until smooth and free of particles. Add egg yolks one by one and beat well.
3
Pour in the milk and beat well.
4
Pour in low-gluten flour and mix well.
5
Mix 1/3 of the egg white paste and egg yolk paste.
6
Pour into the remaining 2/3 of the protein paste.
7
Mix quickly. (Don't circle, turn.)
8
Pour it into an 8-inch movable bottom mold and shake it hard a few times to create large bubbles. Wrap the mold with tinfoil paper.
9
Preheat the oven to 340F/170C, place 2 cm of boiling water in a large baking sheet, place the cake mold into the large baking sheet, bake for 10 minutes, then reduce the oven temperature to 300F/150C for 1 hour. Insert the toothpick into the middle of the cake, pull it out and it will be cooked without touching anything.
10
Allow the cake to cool and release the mold.