Delicious Light Cheesecake

Delicious Light Cheesecake

by Zeng Shiyu

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

If the appearance is not required to be perfect, it is actually very easy to make a delicious light cheesecake. The cakes made of these materials will be delicious whether they are baked until they burst, or they are sunken and wrinkled after being baked. I have eaten Chinese supermarkets separately. Cheap light cheesecake, and Japanese cake shop Guisongsong, a small piece of Japanese light cheesecake costing several dollars, at most Chinese supermarkets can only be regarded as chiffon cakes with a little bit of cheese cheese in the camouflage light cheese (It's really very light, so light that you can't taste the taste of cheese), but I made it with my own ingredients. Although ugly, the taste is very close to the taste of Japanese restaurant Takamatsu."

Ingredients

Delicious Light Cheesecake

1. Put the egg whites and yolks into the refrigerator! Note that the egg whites should be oil-free and water-free

Delicious Light Cheesecake recipe

2. Get a big bowl! First of all we have to put butter cream cheese and yogurt in it! ! I put blueberry yogurt! ! No reason, just because I like it! ! ! You have to like passion fruit just like passion fruit! If you like the original flavor, put the original flavor ⁽⁽ૢ(⁎❝᷀ົཽω❝᷀ົཽ⁎)✧

Delicious Light Cheesecake recipe

3. To beat them smoothly through the water! ! ! Must be smooth! Must be smooth! Must be smooth! Say important things three times! Otherwise it will affect the taste!

Delicious Light Cheesecake recipe

4. Add three eggs separately! Add one by one! Hit evenly

Delicious Light Cheesecake recipe

5. Add cornstarch! Still have to be even!

Delicious Light Cheesecake recipe

6. Whip the egg whites with lemon juice~ Just hit the wet foaming, friends! !

Delicious Light Cheesecake recipe

7. Add one-third of the protein to the cheese paste~ Can’t stir! Turn it evenly like a stir-fry, otherwise the cheese will sink! Then pour the cheese paste into a bowl full of egg whites! ! Turn evenly

Delicious Light Cheesecake recipe

8. Live bottom mold ➕ tin foil!! Make it round and put it underneath! I brushed some avocado oil!

Delicious Light Cheesecake recipe

9. Pour in! A few shocks! Shocks are very important!

Delicious Light Cheesecake recipe

10. After warming up ~ 170 degrees water test for 30 minutes! At 140 degrees 30 minutes ⁽⁽ૢ(⁎❝᷀ົཽω❝᷀ົཽ⁎) ✧⁽⁽ૢ(⁎❝᷀ົཽω❝᷀⁽ω⁎)⁝໽໽໽໽໽໽໽໽໽໽໽⁎⁎)⁽໽໽⁎ ⁎)✧ Then put it in the oven for an hour...It’s almost eaten, let the cake cool down

Delicious Light Cheesecake recipe

11. It’s better to put it in the refrigerator for a few hours when it’s unmolded and cool! It’s better overnight because my boyfriend wants to eat it, so I put it in for four hours! Then I can decorate and pull it~ You want to put it in creative style

Delicious Light Cheesecake recipe

Tips:

1 Start roasting in cold water (hot water heats up quickly and the surface is easy to crack)

2. The albumen can be distributed by hitting 6

3. Bake at 220°C/lower 130°C for 12~15 minutes until the surface is slightly colored, open a seam to dissipate heat, change the upper heat to 150/lower 130 and bake for 45 minutes (some people use 170 After baking for 20 minutes, turn to 150°C and continue baking for 45 minutes, or roast at 180°C for 10 minutes, then turn to 150°C for 50 minutes, so you have to try it according to the temperament of each oven)

4. Leave the cake for 1~2 minutes after it is out of the oven to release the cake from the mold and then unmold

5. Freshly baked cakes are always the most puffed

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