Coconut Light Cheesecake

Coconut Light Cheesecake

1. The cream cheese softens at room temperature, and the insulated water stirs smoothly.

2. Add half of the coconut milk and continue stirring until smooth. Continue to put it in the hot water basin for later use.

3. Sift the low-gluten flour, add the remaining half of the coconut milk, and mix well.

4. Pour the stirred coconut milk powder into the cream cheese and continue to stir evenly.

5. Add the egg yolk and stir evenly until it becomes smooth and non-grainy. Leave the hot water basin and put it to lukewarm.

6. The egg whites are added three times with white sugar and beat until neutral foaming, that is, bring out small corners.

7. Add one-third of the protein batter to the cheese batter, cut and mix evenly, then pour into the remaining protein batter, cut and mix evenly, the method is the same as that of chiffon cake.

8. Pour into the mold, smooth the surface with a spatula, preheat the oven to 150 degrees and bake for about 60 minutes.

Tips:

This is an 8-inch mold size, and two oval molds can also be used. Water-proof baking is to add one centimeter of water to a large baking pan, and then place the cake mold in the water, and pay attention to solid the bottom mold. If it is a live bottom mold, the mold must be covered with tin foil to prevent water from entering. Spread greased paper, you don't need to wrap greased paper around, the cake will automatically separate from the surroundings after cooling. It tastes best when refrigerated.