Light Cheese Cake

Name: Light Cheese Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g milk; 15g Low-gluten flour; 10g corn starch; 125g Cheese cheese; 45g Sugar; 25g butter

by Xuefenger

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Ordering this small piece at a certain dessert costs 5 yuan. It is super simple to make by yourself, rich in fragrance and delicate taste. This kind of snack is the half-ripe cheese cake we often say. It tastes like half-ripe, with a delicate texture and super delicious, but it is a well-baked cake. This kind of cake has a large water content, and with the addition of cheese, it tastes Even better, calcium supplementation is also great, children often eat not only to grow taller, but also to be smart. In fact, children eat some sweets appropriately, which is very good for the development of the brain. This half-cooked cheesecake is simple and has no failures. It tastes better without additives. You can try it if you like it. "

Ingredients

3 pcs Egg
50g Milk
15g Low-gluten Flour
10g Corn Starch
125g Cheese Cheese
45g Sugar
25g Butter

Light Cheese Cake

1. Weigh the low-gluten flour and cornstarch, mix well, weigh the butter, cheese, and sugar for later use.

2. Melt the cream cheese at room temperature and put the milk together in a basin to make a fine paste, then add butter to melt and beat evenly.

3. Separate the white and yolk of the egg, pour in the yolks one by one, pour in one and beat evenly until all 3 yolks are poured.

4. Then sift in the powder and use a manual whisk to make a fine egg yolk paste.

5. Add white sugar to the egg whites and whisk them into wet meringue. Just pick up the whisk. The meringue on the whisk has hooks. If it is beaten into dry foam, the baked cheese cake will crack. Divide the beaten meringue. Put it into the egg yolk batter and mix evenly into a cake batter.

6. Learn how to wash and dry the mold, pour the cake batter.

7. Bake in the oven at 155°C for 40 minutes. Take it out and let it cool for a while.

8. This cake is delicate and delicious, and the cheese has a strong fragrance. It is more delicious to eat in the refrigerator. This recipe can be used as a baking tray for two dishes.

9. Finished product.

Tips:
1. When adding the egg yolks again, pour them one by one. Pour in one and beat evenly until all 3 egg yolks are poured. Because it is beaten over the water, if you put them together, you may get egg flowers. Remember.

2. When blowing the meringue, just beat it into wet foam, that is, lift the meringue on the whisk to have a hook, if it is blown into a dry foam, the baked cheese cake will crack.

3. The water bath method is to add some water to the baking tray, put it under the grill, and put the mold on the grill to bake, so that the baked cheese cake will be good.