Light Cheesecake

cream cheese:125g butter:25g sugar:60g lemon juice:a few drops milk:50g light cream:50g low gluten flour:20g corn starch:15g 6 inch solid bottom mold:1 https://cp1.douguo.com/upload/caiku/9/0/e/yuan_906113a88727540718d225442d90513e.jpeg

Light Cheesecake

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Light Cheesecake

Half cooked cheese. Ready to eat

Cooking Steps

  1. Step1:All ingredient

  2. Step2:Butter melts in water. Set asid

  3. Step3:Beat cream cheese in water until smoot

  4. Step4:Beat to a fine and granular stat

  5. Step5:Add mil

  6. Step6:Stir until fine and smooth without particle

  7. Step7:Add crea

  8. Step8:Mix wel

  9. Step9:Add melted butter. Mix wel

  10. Step10:Add the yolk in three times. Mix each yolk evenly. Add the next yol

  11. Step11:I'll pass the sieve. It's more delicate. It can also be omitted

  12. Step12:Egg whit

  13. Step13:Go to the fine foam. Add the first sugar. Low speed, medium speed, medium speed, low speed

  14. Step14:Add the second sugar when you reach the soft hook. Speed u

  15. Step15:Beat until it is curved. Add the third sugar. Beat slowly until the sugar melt

  16. Step16:Preheat oven up and down 140 degree

  17. Step17:A third of the cream is put in the cheese past

  18. Step18:Mix evenl

  19. Step19:Then pour all into the remaining protein cream. Mix well. Pour into the mol

  20. Step20:Heat up and down 140 ℃ water bath for 60 minute

  21. Step21:I wanted to make marbles, but it was too cold. The chocolate solidified as soon as it was squeezed out. It sank. I was drunk, too. Don't make marbles in winter

  22. Step22:And made a little on

Cooking tips:1. Make the protein cream softer. Otherwise, it will crack badly when baking. 2. When the cake is ready, it should be put in the refrigerator for 4 hours before eating and cooking.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Light Cheesecake

Chinese food recipes

Light Cheesecake recipes

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