Mini Light Cheesecake

Name: Mini Light Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5g Low-gluten flour; 1 piece egg; 17g milk; 3g corn starch; 10g butter; 17g Caster sugar; 35g Cream cheese; 3g dark chocolate; 1g Strawberry powder

by Moon Shadow Shaqiu

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

For people who like to bake, the happiest thing is to use a mold to maximize its use value and change to make different kinds of things. This not only saves costs, but also makes efficient use of it.
Just like this piglet mold, I used it to make Madeleine last time, but you can also use it to make something else when you don’t want to eat Madeleine. For example, today’s cartoon light cheese is usually 6 inches at a time. The cake is always a little guilty. After all, the calories are there. In order to enjoy the addiction and have a good meal, but also control the high calories and control your weight at any time, you might as well try this mini light cheesecake. 1/3 of the ingredients of the 6-inch light cheesecake is just enough to make 8 mini piglet cakes. Even if you eat 8 at a stretch, it is equivalent to eating a 2-inch cake, so it can be converted into a variety of things. Indulge in eating. "

Ingredients

Mini Light Cheesecake

1. Prepare all the ingredients, melt the butter and heat insulation water into a liquid state for later use.

2. The egg white and egg yolk are separated to ensure that the egg white basin is free of water and oil, and there is no trace of egg yolk.

3. Cream cheese with milk, heat insulated water with a manual whisk until no particles.

4. Add the melted butter liquid in 2 times and mix well.

5. Add the egg yolk and stir well.

6. Sift in low-gluten flour and cornstarch and mix well.

7. Set aside the mixed egg yolk paste for later use.

8. The egg whites are added to the fine sugar in 3 times, and the egg beater is used to beat until it is wet and foamy, that is, the egg beater is lifted with a downward vertical triangle.

9. Take 1/3 of the egg whites into the egg yolk bowl, cut and mix.

10. Pour all the egg yolk paste into the egg white paste and stir evenly.

11. Pour the mixed cake batter into the mold, gently tap 2 times on the table, shake out large bubbles, put the mold in a baking tray filled with water, and bake in a water bath.

12. Lower the oven and heat up and down at 140 degrees for about 60 minutes.

13. The baked cake is inverted into the plate and can be easily taken out. After cooling, melt some chocolate in the water and draw it on the eyes and nose.

14. The blush part is made of strawberry powder, mixed with a little water, and painted. If there is no strawberry powder, beetroot powder or powdered chocolate can be used instead.

Tips:
1. What I use is Wunuo UN20007 piglet non-stick mold.
2. The recipe in this article can make 8 mini light cheesecakes.
3. It is best to use non-stick molds for light cheese. Generally, molds must be coated with melted butter liquid on the inner wall.
4. The egg whites only need to be whisked to wetness, that is, the whisk is lifted with a vertical downward triangle.
5. Don't bake the light cheesecake at high temperature. It doesn't need to be inverted when it is baked, and it tastes better if it is refrigerated overnight.