Chinese Food
Light Cheesecake
(72691 views)
Love this light cheesecake. Soft and soft. It's like tasting wet clouds. I like to curl up in the sun on a winter afternoon, make a pot of hot tea with a piece of light cheesecake, turn over magazines, listen to music and enjoy a happy little life.
Cooking ingredients
Cooking Steps
Step1:Take cream cheese, light cream and yogurt out of the refrigerator and put them directly into the cooking machine. Beat them into a smooth cheese past
Step2:Add 2 yolks to the cheese paste and mix wel
Step3:Sift in low gluten flou
Step4:Turn it over with a rubber scraper to make even cheese batter. Put it in the refrigerator for cold storage
Step5:Protein 2. Put into a basin without oil and water. Use electric egg beater to beat until big bubble. Add 1 / 3 sugar
Step6:Continue to send the 1/3 fine sugar to the fine foam
Step7:Whisk until there are lines and add the last suga
Step8:Continue to whisk until the egg beater can form a wet foaming state with a curved tip. The egg white will be sent
Step9:Multiply 1 / 3 of the protein into the cheese batter. Stir well. Pay attention to technique. Turn it up from the bottom. Do not circle it. Avoid defoamin
Step10:Mix the cheese batter back into the egg white bowl. Mix well to make a fine and thick batte
Step11:Spread a layer of butter on the cake mould to prevent sticking. Pour in the cheese paste. Add some hot water into the baking tray, put it into the mould, put it into the oven, preheat it at 160 ℃ for about 65 minutes.
Step12:Enjoy the smoothness and sweetness of happines
Cooking tips:Light cheesecake should be baked in water bath to prevent skin cracking and hardening. The cake is baked and refrigerated for more than 4 hours. It tastes best. This cake can also be made into a six inch round cake. If it's a die with movable bottom, make sure to cover the bottom with tin paper to prevent water from entering. The temperature of the oven is different. Please control the time and temperature flexibly. There are skills in making delicious dishes.
