White Light Cheese Cake

Name: White Light Cheese Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 41g Cream cheese; 13g butter; 27g White chocolate; 13g milk; 1 piece egg; 7g corn starch; 7g Caster sugar

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I don’t know if the white chocolate version will change.
Only half of a six-inch, it should be a four-inch. I don't have a four-inch mold, and I don't want a full one. Small silicone molds are made into small cakes, which are more convenient to eat one by one.
Entering the oven, the miserable failure makes people do not have any expectations. What kind of love is. The rise seems to be good, but the result will be known after cooling down.
Obediently, simmer in the oven after turning off the heat, it is said that it will shrink when it is cold. However, when it has already shrunk, it seems that it doesn't make any sense to continue to simmer, and it is out of the oven ahead of time. In this way, people no longer have the mood to wait for it to cool down and then refrigerate in a continuous mold. When it's almost cold, demould it. It's a concave surface, so I'm not disappointed. . . . "

Ingredients

41g Cream Cheese
13g Butter
27g White Chocolate
13g Milk
1 piece Egg
7g Corn Starch
7g Caster Sugar

White Light Cheese Cake

1. Ingredients: 41 grams of cream cheese, 13 grams of butter, 27 grams of white chocolate, 13 grams of milk, 1 egg, 7 grams of corn starch, 7 grams of caster sugar

2. Heat the cheese and butter over water and stir until smooth.

3. Add the milk in portions and mix well.

4. Add the white chocolate and stir until the chocolate is completely melted.

5. Leave the hot water, add the egg yolk and stir well.

6. Pour in cornstarch.

7. Stir well.

8. Whisk the egg whites into a thick bubble, then add fine sugar in portions to beat.

9. Into wet foaming.

10. Take one third of the egg whites into the cheese paste,

11. Mix well.

12. Back into the egg whites,

13. Stir gently and mix evenly.

14. Put it into the cake mold and fill it up.

15. Put it in the oven, in the middle level, heat up and down at 150 degrees, steam and bake for 30-40 minutes. After the surface is colored, turn off the heat and simmer in the oven for 30-60 minutes.

16. Out of the oven, cool thoroughly,

17. Demoulding.

Tips:
The freshly baked cake is very fragile and cannot be demoulded immediately. After cooling thoroughly, put the cake mold in the refrigerator for 4 hours, it will be easier to demould, and the taste will be better.
The baking time and firepower need to be adjusted according to the actual situation.