Light Cheesecake

Name: Light Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80G Fresh milk; 133G Cream cheese; 40G Light cream; 67G Caster sugar; 15G corn starch; 15G Low powder; 4 yolk; 3 pcs protein; A few drops Lemon juice

by I come to the kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I bought Uncle Tetsu’s cake once and threw most of it. I don’t know why I can’t eat it anymore, and I feel tired of eating it. Do it yourself! I also used other people’s recipes. The time I learned to bake was too short, and everything was done according to other people’s recipes, but I was already very satisfied, because for a person who can’t even cook quick-frozen dumplings, I’m making progress. Also very proud! Ha ha! "

Ingredients

80G Fresh Milk
133G Cream Cheese
40G Light Cream
67G Caster Sugar
15G Corn Starch
15G Low Powder
4 Yolk
3 pcs Protein
A few drops Lemon Juice

Light Cheesecake

1. Prepare various materials.

2. Mix cream cheese, milk and light cream.

3. Insulated water, crush the cheese with a spoon, and cross it with a manual whisk to help stir evenly without particles.

4. Add the egg yolks in batches, stirring one well before adding the next.

5. When the egg yolk is completely dissolved, add the low flour and corn starch mixed after sieving.

6. The egg whites are added to the lemon juice and beaten into a wet foam (a hook shape is sufficient).

7. Add an appropriate amount of egg whites to the egg yolk paste and stir from bottom to top. Pour it into the remaining egg whites and stir evenly. Pour into the mold,

8. Preheat the oven to 175 degrees, add half of the warm water to the baking tray, use the bidet method, wrap the mold with tin foil, and put it in the baking tray for 60 minutes.

9. After the cake is colored, cover it with tin foil and adjust the temperature to 150 degrees.

10. After finishing, brush a layer of honey water on the surface.

Tips:
Cut the oil paper to the same height as the mold, surround it in the mold, and pour the cake batter. The surroundings are beautiful after baking!
Because I was too anxious, I forgot to take the photos from after the mixing to the oven.