Chinese Food
Light cheesecake (6 inches)
(205589 views)
The procedure is quite simple. It only needs cooling. The waiting time will be longer. If you have defeated Qifeng, this cake will succeed
Cooking ingredients
Cooking Steps
Step1:Melt cream cheese at room temperature. Add sugar once. Stir with hand beater until smoot
Step2:Add yoghurt three times. Stir until well combine
Step3:Melt butter at room temperature, mix and sti
Step4:Add two yolks twice. Stir well and evenl
Step5:Sift low powder. Add in three times. Stir gently from the bottom. Refrigerat
Step6:Protein with a little salt, three drops of white vinegar at low speed and then at high speed until wet foamin
Step7:Mix the protein and batter three time
Step8:The water bath method starts at 175 ℃ for 25 minutes, and then turns to 160 ℃ for 40 minutes. Do not remove immediately. Leave it in the oven to cool for another hour. Take it out and refrigerate it for three or four hours. Slice it with a hot knif
Step9:Finished produc
Cooking tips:No cracking, no shrinking, light cheesecake. Key point - all materials should be mixed evenly. Pay attention to mixing in several times; cream cheese paste should have a certain viscosity. After mixing, it must be refrigerated; eggs should be fresh (preferably refrigerated in advance). Add salt and vinegar. First low speed and then high speed. This kind of protein can be stable. The finished product is not easy to collapse and delicious.
