Low Oil and Low Sugar Light Cheesecake

Name: Low Oil and Low Sugar Light Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cream cheese; 30g Low-gluten flour; 2 pcs egg; 58g milk; 22g butter; 30g Caster sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

More haste less speed.
After the failure, I became more and more shy and dare not act rashly. The plan that was delayed due to the incident lost the calmness that it had envisaged to be unhurried, and a little flustered.
Baking for more than an hour seems to make people rest for a while, but they can't help but worry. This time, what is the result? Continue to expand, the situation seems to be okay. Although he was hesitant to bake for a while, the bake ended after the timer dinged. And previous speculations are beginning to become reality. The dome is recessed downwards, but the four walls seem to be maintaining their original height. Could it be that this time it just collapsed and didn't shrink the waist? Suddenly, I couldn't wait to see what happened, and patted left and right, it seemed that it was not very willing to leave the mother. Suddenly realized that his hands were hot, and suddenly realized that it was wrong, but since it was already wrong, let's go on with it. It seems even worse when it is demolded. . . "

Ingredients

100g Cream Cheese
30g Low-gluten Flour
2 pcs Egg
58g Milk
22g Butter
30g Caster Sugar

Low Oil and Low Sugar Light Cheesecake

1. Ingredients: 100 grams of cream cheese, 30 grams of low-gluten flour, 2 eggs, 58 grams of milk, 22 grams of butter, 30 grams of caster sugar

Low Oil and Low Sugar Light Cheesecake recipe

2. The cream cheese is softened at room temperature, set in hot water, add milk, and beat until smooth.

3. Add butter and mix well.

4. Leave the hot water, add the egg yolk, and beat evenly.

5. Sift in low-gluten flour,

6. Mix well. spare.

7. The egg whites are whipped into a thick bubble, then add sugar and whipped in three times,

8. It forms a wet foam with small hooks.

9. Take one-third of the egg whites into the cheese paste, mix well,

10. Back into the egg whites,

11. Stir gently and mix evenly.

12. Pour into a container, 8 minutes full.

13. Put it in the oven, in the middle and lower layer, in a water bath, heat up and down at 160 degrees, and bake for 70 minutes.

14. Take it out and let cool.

15. Demoulding.

Tips:
The water bath method is to pour water into the baking tray and put the container in the water for steaming.
If you use a movable bottom mold, you need to wrap the bottom with tin foil.
The baking time and firepower need to be adjusted according to the actual situation of the oven and the amount of baking.