Small Changes to Make High-calorie Cakes Eat at Ease-[bean Dregs Heavy Cheese Cake]

Small Changes to Make High-calorie Cakes Eat at Ease-[bean Dregs Heavy Cheese Cake]

1. Main raw material collection

2. Cut the cream cheese into small pieces, add sugar and heat until melted.

3. Add the eggs one by one, stir well and then add the next one to make sure that the cheese paste is evenly stirred and there are no particles.

4. Add bean dregs and continue to stir.

5. Add cornstarch and mix well.

6. Then add the lemon juice squeezed out from half a lemon and mix well.

7. 6-inch movable bottom mold, the bottom is wrapped in tin foil, pour the cheese paste into the tray for 9 minutes full, then put the mold on the tray, add half a bowl of water to the tray, put it in the oven, and bake it in a water bath at 150 degrees for an hour. It will be more convenient to refrigerate and demold after baking.

8. Finished product

Tips:

During the Chinese New Year, I made several light cheesecakes for breakfast. LG said that it was not satisfying after eating it. He said that he wanted to eat heavy cheese, but worried that the calories would be too high. I don’t feel hungry. I’m convinced that, so I use the "waste" bean dregs from breakfast soy milk and mix it into the heavy cheesecake making process, so that the dietary fiber in each heavy cheesecake increases. The calories are reduced, and the cheesecake with okara added has a more delicate and soft taste, and you can't eat the smell of okara at all. You can do two things with one stone!

Small changes to make high-calorie cakes eat at ease-[bean dregs heavy cheese cake]

Main ingredients: 250g of Kraft cream cheese, 2 eggs, 30g of sugar, 200g of bean dregs, 20ml of milk (optional), half a lemon, and 20g of corn starch.

process:

1. Cut the cream cheese into small pieces, add sugar and heat until melted.

2. Add eggs one by one, stir well and then add the next one to ensure that the cheese paste is evenly stirred without particles.

3. Add bean dregs and continue to stir.

4. Add corn starch and mix well.

5. Then add the lemon juice squeezed out from half a lemon and mix well.

6, 6-inch movable bottom mold, the bottom is wrapped in tin foil, pour the cheese paste into the tray for 9 minutes full, then put the mold on the tray, add half a bowl of water to the tray, put it into the oven, and bake it in a water bath at 150 degrees for an hour. It will be more convenient to refrigerate and demold after baking.

Tips:



1. This cake, due to the addition of bean dregs, greatly reduces the calories of the cheesecake. Moreover, the bean scent of bean dregs is completely invisible. The cake has a softer mouthfeel and is as strong and mellow as always.

2. If the cake mold has a live bottom, you need to wrap the edge of the mold with tin foil to prevent the water in the tray from infiltrating and affecting the final product.