Light Cheesecake

Name: Light Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 200g Cream cheese; 50g Cake flour; 10g corn starch; 50g Soft white sugar; 120g milk; 50g butter

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Cheese, also known as cheese, is a milk product made by concentrated fermentation of milk. It basically excludes a large amount of water in milk and retains the essence of high nutritional value. It is known as the "gold" in dairy products. Cheese contains very high calcium, which is a good calcium supplement; it can improve immunity, promote metabolism, protect eyes and beautify the skin; the lactic acid bacteria in it have a health care effect on the human body and help maintain the stability and stability of the normal flora in the human intestine Balance, prevent constipation and diarrhea. Cheese contains more fat and heat, but its cholesterol content is lower, which is good for cardiovascular health. Therefore, eating cheesecake in moderation is still very beneficial to the body. In particular, the light cheesecake melts in the mouth, which makes the eater enjoy the tip of the tongue. "

Ingredients

Light Cheesecake

1. All the cake ingredients are ready

2. The powder is mixed and sieved, the egg white and egg yolk are separated, and the egg white is put into an oil-free and water-free egg beater

3. Enclose two layers of tin foil on the outside of the 8-inch open-bottom cake mold, set aside

4. Cream cheese and milk in the milk pan

5. Melt the cream cheese over water and mix it with milk evenly

6. Put the butter in the milk cheese solution

7. The butter and cheese liquid is very delicate and viscous. Take it out of the water pot and let it stand for about 10 minutes.

8. After the butter and cheese liquid cools, add 5 egg yolks into it in batches

9. Stir well

10. Sift the flour into the paste

11. Stir evenly, without dry powder particles, or sieving to make it more delicate, and then set aside for later use

12. After the egg whites are thickly bubbled with an electric whisk, add 25 grams of sugar and beat at a medium speed

13. When it reaches a delicate state, add the remaining 25 grams of white sugar, continue to beat at a medium speed and then a low speed, lift the egg beater, and the egg white paste is in a downward large hook state; then pour clean water into the baking tray. Into the oven, start to preheat the oven 180 degrees

14. Take one third of the egg white paste into the egg yolk paste

15. Stir evenly

16. Pour the mixed batter back into the egg white batter and continue to mix evenly

17. The mixed cake batter is delicate and shiny

18. Pour the cake batter into the cake mold and shake it twice

19. Put the cake mold into the water-filled bakeware in the lower layer of the preheated oven, heat up and down, bake at 180 degrees for 10 minutes, and then turn to 140 degrees for about 50 minutes

20. After being out of the oven, put it directly in the mold and release the mold

21. Cut into pieces after refrigerating for better taste

Tips:
The egg white paste can be beaten to wet foaming, lift the whisk head, the egg white paste is like a big hook, if it is beaten into a small right angle, it will not mix well with the egg yolk paste, and it will burst more easily when baked; this process is a water bath Therefore, the outside of the movable bottom mold must be wrapped with tin foil to prevent water from entering the mold and affecting the quality of the cake; it does not matter if the surface is slightly cracked, if you want to have no cracks on the surface, please adjust the time and temperature according to your own oven.