Oreo Light Cheesecake
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Oreo 60g
2. Remove the powdered sugar in the middle
3. Pack the Oreos with the sugar removed in a fresh-keeping bag and roll them into pieces.
4. Melt 40 grams of butter, add it to the crushed Oreo biscuits and mix well.
5. Place it flat in an 8-inch cake mold, compact and flatten it. Keep in the refrigerator.
6. Separate egg whites and yolks
7. Cheese softening
8. Stir in insulated water until there are no grains, add light cream and stir again. Then add the melted butter and stir well.
9. Add the egg yolk, stirring well each time, then add another one.
10. Sift in low-gluten flour
11. Stir irregularly to form egg yolk paste.
12. Add granulated sugar to the cake in batches, add a few drops of white vinegar and beat it to 90%. Mix the egg white and egg yolk batter into a cake batter
13. Pour the cake batter into an 8-inch cake tin to shake out gas.
14. Add cold water to the pan, wrap the cake mold with several layers of tin foil, bake it at 160°C for 60 minutes, and then cool it out of the oven.
15. Add whipped cream and icing sugar to whip, squeeze out a fancy pattern with a piping mouth, and put sliced yellow peach flesh in the middle.
16. The yellow peach flesh is sprinkled with appropriate amount of mango flesh, and a round flower mouth is used to squeeze out the small flowers to embellish it. Decorated with silver beads in the middle.
