Coffee Light Cheese

Name: Coffee Light Cheese
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Low-gluten flour; 78g Light cream; 5.4g coffee; 3 pcs egg; 60g Yogurt; 75g Caster sugar; 40g milk; 180g Cheese

by quenny

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Like to drink coffee, hot or cold. So sometimes, when making food, I wonder if I can put coffee in it. Today, looking at the cream cheese that has been opened in the refrigerator for several days, I feel that I need to quickly use it. The best place to go is the light cheesecake. Then I looked at the pure coffee in the drawer that I bought a long time ago and used it together. The taste of the finished product is just right, without the unique bitterness of pure coffee, but it leaves the unique aroma of coffee, which is integrated into the cake and dilutes the sweetness. I like it very much.

Ingredients

55g Low-gluten Flour
78g Light Cream
5.4g Coffee
3 pcs Egg
60g Yogurt
75g Caster Sugar
40g Milk
180g Cheese

Coffee Light Cheese

1. Pour coffee into milk

2. Stir slowly to dissolve the coffee

3. Pour yogurt into the coffee milk

4. Stir well

5. Pour whipped cream

6. Stir well

7. Take cheese that has softened at room temperature

8. Beat with an electric whisk until smooth

9. Slowly pour in the coffee mixture made before, and stir while pouring

10. Until well mixed

11. Separate the yolk of the egg from the egg white, add the egg yolk, and set aside the egg white

12. Stir well

13. Sift in low-gluten flour

14. Stir well, cover with a layer of plastic wrap and place in the refrigerator for later use

15. Add sugar in egg whites and beat to 6 and 7 to distribute to make egg whites

16. Take 1/3 egg white and add it to the cheese paste

17. Stir well

18. Then pour it back into the egg white bowl

19. Continue to mix well

20. Pour the mixed cake batter into a 7-inch mold and shake it twice

21. Insert a baking pan filled with cold water in the lowermost layer of the preheated oven, put the cake batter on the second-to-last grill, and bake with the water barrier method; bake at 150 degrees for about 70 minutes, and let it cool off the oven Demould, cold storage for more than 4 hours can be cut and eaten

Tips:
1. When the coffee is poured into the milk to dissolve, if it is not easy to melt, you can heat it up and let it cool for use;
2. If the cheese is not easy to be beaten evenly at room temperature, it can be beaten evenly by heating in water;
3. Be sure to refrigerate the egg yolk and cheese paste, which can increase its consistency and mix well with egg whites
4. Pay attention to the degree of egg white beating, it is fine and smooth just after beating, and the degree of lines appearing soon is enough, and then beating again, it is easy to crack when baking;
5. If you are using a solid bottom mold, you can directly sit in the water and use the water bath method;
6. Be sure to refrigerate before cutting, so that the effect of cutting the noodles is good.