Light Cream Cheesecake
1.
Separate egg yolk and egg whites.
2.
Pour yogurt, light cream, 40 grams of sugar into the egg yolk and stir well.
3.
Stir for a longer time, try to make it evenly mixed
4.
Sift in 90 grams of low-gluten flour and mix well
5.
Put the egg whites in the freezer, freeze for 5 minutes, add a few drops of lemon juice
6.
Add 20 grams of sugar to the egg whites and beat them to near dry foaming
7.
Cut and mix the whipped egg whites into the egg yolk paste.
8.
Cut the parchment paper and put it in the baking tray for later use
9.
Pour the batter into the mold, shake to remove large bubbles, 170 degrees, middle layer, upper and lower fire, water bath for 1 hour. At the last quarter of an hour, cover with tin foil to prevent the color from being too dark