Chinese Food
Light Cheesecake
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I don't have one of my favorite exclusive light cheese recipes. The cake made by this recipe hasn't been commented yet. I feel it's not easy to fail as long as I follow the recipe well. It's best to eat after refrigeration. It can be cooked in the evening and eaten in the morning. I don't think the amount of light cheese and milk is high, so I don't have any burden. It's great for breakfast or afternoon tea. Six inch square. Please take 2 for all 8 inches. 160 degrees. Water bath. 60min
Cooking ingredients
Cooking Steps
Step1:Cream cheese is softened at room temperature. Put in a bowl. Mix with egg whisk to form a smooth cream.
Step2:Add cream, yoghurt, mix well. Then add egg yolk one by one. Mix well.
Step3:In the cheese and egg yolk paste, sift in the low flour and mix gently.
Step4:The protein is added into the sugar three times. The wet property is achieved by using the electric egg beater. That is to say, the egg beater has a curved sharp angle.
Step5:Spoon 1 / 3 of the protein into the cheese paste. Mix well. Then pour the cheese paste into the remaining 2 / 3 of the protein. Gently mix well. Do not defoamer.
Step6:Pour the batter into the mould and bake.
Step7:Take out the oven and cool it. Refrigerate for at least 34 hours after cooling.
Cooking tips:There are skills in making delicious dishes.
