【coffee Light Cheese】——no Bitterness, Only Fragrant

Name: 【coffee Light Cheese】——no Bitterness, Only Fragrant
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180 Cream cheese; 3 pcs egg; 55g Low-gluten flour; 75g Caster sugar; 60g Yogurt; 40g milk; 78g Light cream; 5.4g (3 bags) pure coffee

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Like to drink coffee, hot or cold.
So sometimes, when making food, I think, can I put coffee in it?

Today, looking at the cream cheese that has been opened in the refrigerator for several days, I feel I need to use it quickly. The best place to go is the light cheesecake, and then looking at the pure coffee that I bought a long time ago in the drawer, I used it all together~

The final taste 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.

material:
180g of cream cheese, 3 eggs, 55g of low-gluten flour, 75g of caster sugar, 60g of yogurt, 40g of milk, 5.4g of pure coffee (3 bags), 78g of light cream"

Ingredients

【coffee Light Cheese】——no Bitterness, Only Fragrant

1. Pour coffee into milk

2. Stir slowly to dissolve

3. Pour yogurt into the coffee milk

4. Stir well

5. Pour whipped cream

6. Stir well

7. Take the cream 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. Add egg yolk

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. The egg whites are added with sugar and beaten to 6~7 to distribute

16. Take 1/3 and pour into the cheese paste

17. Stir evenly

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 tray filled with cold water in the lowermost layer of the preheated oven, put the cake on the second-to-last grill, and bake the cake using the water-proof method; bake at 150 degrees for about 70 minutes, let it out and let it cool off. Mold, refrigerate 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 have a good mixing effect with egg whites;

4. Pay attention to the degree of whisking the egg whites, just beat them finely and smoothly, and the lines will appear soon enough, and then beat them 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 noodles is good;