Plum Light Cheesecake
1.
Each material
2.
Put 30 grams of cream cheese, milk, and sugar together, in insulated water, and beat with a whisk while heating until smooth
3.
Add 3 grams of lemon juice to the cheese slurry, mix well
4.
Mix the egg yolk liquid several times in the cheese slurry and mix evenly
5.
Plum flour, low flour, and corn flour are sifted and added to the cheese slurry
6.
Mix well and set aside
7.
Add 60 grams of sugar and 4 grams of lemon juice to the egg whites in several times
8.
Protein beats to 9 for distribution
9.
Mix the whipped meringue into the paste 3 times, cut and mix evenly
10.
Add melted butter
11.
Continue to gently cut and mix evenly
12.
Take an 8-inch mold, pour the slurry into it, and shake it lightly to remove bubbles
13.
Put a plate of hot water in the oven, the temperature is 150 degrees, bake the plum light cheesecake for 60 minutes, and place it in the oven until it cools.
14.
Let the plum light cheesecake cool and take it out and put it in the refrigerator. Sprinkle some plum powder on the cake when you eat it, or leave it alone.