Cheese slice version of light Cheesecake recipe

Cheese slice version of light Cheesecake

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It's right for father Jin to spend so many cheese prizes. So I found this recipe on the Internet. The cheesecake can be made without cream cheese. I tried to make it. I didn't think it would succeed. It turned out to be very good. The saltiness of the cheesecake neutralized the sugar in the recipe, making the whole cake taste just right. -

Cooking ingredients

baguifo cheese slice:10 pieces

8-inch movable bottom mold:1

Cooking Steps

Step1:Material collectio

Step2:A layer of tin paper on the outside of the bottom mol

Step3:Coat the inner wall with butte

Step4:And sprinkle a layer of dry flour to prevent stickin

Step5:Butter melts in hot wate

Step6:Slice cheese into small piece

Step7:Cheese with milk. Melt in wate

Step8:Add melted butte

Step9:Sift in low gluten flour and cornstarc

Step10:Mix evenl

Step11:A few drops of lemon juice for protei

Step12:Beat until the fish's eyes are full of suga

Step13:Beat until the batter is fine, then add the remaining sugar, and then beat until you lift the equilateral triangle of the beater

Step14:Spoon one third of the albumen paste into the yolk paste. Cut and mix wel

Step15:Then pour it back into the remaining albumen paste. Continue to mi

Step16:Pour in the mould. Shake out the big bubbles. Put them on the baking net of the last two layers of the preheated oven. Put the baking tray with hot water on the bottom layer. Bake at 130 ℃ for 40 minutes. Bake at 140 ℃ for 10 minutes. Bake at 160 ℃ for 20 minutes

Step17:Cover the surface with tinfoil in time. Do not take it out at the end of the time. Keep it in for half an hour

Step18:Come out of the oven. The cake will separate itself from the mold wall due to a little retraction. Push it up with bare hands and it will be completely demoulded. OK. It's best to refrigerate.