[light Cheesecake] Unstoppable Temptation

[light Cheesecake] Unstoppable Temptation

1. Preparation of ingredients; preparations: 1. Low powder and sieve for use; 2. Melt the butter (butter) on a low fire (I use the microwave oven to melt after softening at room temperature); 3. Cut out the parchment paper or tarp that is the same as the ground of the baking mold ( My family loves this, so just use oil cloth to use it multiple times); 4. Take 1/2 of the fresh milk and boil it warm (I put it in the microwave for about 1 minute); 5. Take a pot of boiling water and set aside (use Come melt the cream cheese).

2. Put the egg yolk in the basin and beat it evenly with a whisk;

3. Add 1/2 of warm boiled milk and mix well;

4. Add the melted cream (butter) and mix well (be careful to stir while pouring);

5. Add the sieved low powder and mix well;

6. Put another pot of cream cheese into 1/2 of the fresh milk, and melt the cheese through the water heating method. That is, place the pot in a boiling water pot and heat it over water and keep stirring until there is no thick particles at all ( The picture is slightly thicker because I have less milk distribution);

7. Add the cheese paste of Figure 5 to the creamy egg yolk paste of Figure 4 and mix well;

8. Take a pot and add egg whites, tartar powder and granulated sugar, stir with an electric mixer at medium speed until wet foaming;

9. As shown in the figure, lift the whipping head to pull out a slightly shaped triangle (at this time, the oven can be preheated to 230 degrees);

10. Take 1/3 of the protein paste and add it to the batter in Figure 6;

11. Use the cutting and mixing method to mix well;

12. Pour it back into the egg white paste, and mix well with the same cutting and mixing method (the picture hasn’t been mixed well yet, I’ll continue);

13. Rub a little oil on the baking tin, put baking paper or tarp on the bottom, and put the baking tin in the baking tray;

14. Pour the cheese batter into the baking tin and level it out (it is enough to fill it up);

15. Pour cold water about 1cm on the baking tray, put it in the oven and bake in water. Bake the middle and lower layer at 230 degrees for about 10 minutes. After coloring, cool down to 160 degrees and bake for 60 minutes in a water bath;

16. About 3 minutes after being out of the oven, remove the mold while it is hot;

17. First buckle upside down in a suitable size plate, remove the linoleum (the baking paper does not need to be removed as a disposable pad), and then buckle upside down on the cake tray;

18. After demoulding, brush on the edible mirror pectin while it is warm.

Tips:

Serving size: 1 oval cheese cake tin and 1 6-inch cake tin

Temperature and time: Bake the middle and lower layers at 230°C for about 10 minutes, then cool down to 160°C and bake in a water bath for 60 minutes.



This light cheese is soft and delicate to eat, with a light cheese fragrance, and it is not too greasy. It is very suitable for girls who like cheese but are afraid of fat~~



Tips:

1. Cream cheese needs to be softened at room temperature before it is easy to operate;

2. The fresh milk part is warmed first, so that it won't freeze when the egg yolk is added;

3. If there is no tartar powder, a little lemon juice can be used instead;

4. Do not mix the flour for too long when mixing in the flour;

5. When mixing meringue and batter, don't mix it for too long, otherwise it will cause defoaming and cheese precipitation;

6. Eat after refrigerating overnight for better taste.