Chinese Food
Light Cheesecake
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There's no butter in the recipe, and there's not much in cream cheese. It's totally guilt free. It tastes like ice cream after cold storage.
Cooking ingredients
Cooking Steps
Step1:Weigh the ingredients for use.
Step2:Cream cheese softens at room temperature. Squeeze the amount you need into the bowl. Put the cooking basin into the steamer. Keep the temperature at 60 ℃.
Step3:Beat the yolks one by one into the cream cheese.
Step4:Slowly pour the milk into the cheese paste. Stir while pouring. Mix well.
Step5:Sift the low gluten flour and cornstarch into the batter.
Step6:Mix well. If you want to make the cheese taste better, you can sift it. But my cheese paste is very delicate. It's not sifted.
Step7:Whisk the egg white with sugar until it's soft.
Step8:Put half of the beaten cream into the cheese paste. Stir well.
Step9:Then pour the batter back into the remaining protein cream. Mix well.
Step10:The perfectly blended cheese batter is smooth.
Step11:Lay oil paper on the bottom of the mold in advance. Pour the batter into the mold. A few light shocks.
Step12:Put the batter in an 8-inch mold. Put two more molds in a baking pan filled with water.
Step13:Preheat the oven at 150 ℃ for 5 minutes. Put the baking tray on the bottom layer and continue to bake in water bath for 70 minutes. Don't rush out of the oven after baking. Let it simmer in the oven and cool naturally. Then refrigerate it for more than 2 hours. It tastes like ice cream.
Step14:The light cheesecake after refrigeration is simply decorated. Perfect.
Step15:Finished product.
Step16:It's delicious.
Cooking tips:1. After the cheese paste is stirred evenly, it can be taken out of the steamer to cool. 2. If it is a bottom mold, the mold should be tightly wrapped with tin paper or placed in a large mold. 3. Please set the oven temperature and time according to your own oven performance. There are skills in making delicious dishes.
