Light cheesecake

Overview

In the past few days, a new Paris Baguette opened at my doorstep, which aroused my desire for cakes. After gaining 20 pounds, I basically gave up cakes. Light cheesecake is my favorite. Unlike cream cake, if you eat too much, you will get tired of it! Cut it into small pieces and put it in your lunch box. It is easy to carry and adds deliciousness to your afternoon tea on weekdays! I read a lot of posts online and decided to try it out today! It turned out to be a success!

Tags

• baking
• cream cheese
• egg
• low gluten flour
• original yogurt
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Put the yogurt, light cream, and cream cheese into the cooking bucket and stir with a stir stick until there are no particles. Pour into a basin and set aside.

   

3. 3 Put two egg yolks into the basin and stir evenly!

   

4. 4 Sift in the flour, mix well and set aside.

   

5. 5 Put the egg whites into a water-free, oil-free container and beat.

   

6. 6 While beating the egg whites, add the powdered sugar in three batches.

   

7. 7 Add the whipped egg whites into the batter in three batches, stir evenly and serve.

   

8. 8 A. Put tin foil on the bottom layer of the abrasive tool to avoid moisture intrusion. B. Put high-temperature oil paper on top of the tin foil to avoid adhesion! C. Put an appropriate amount of water in the baking pan, bake using the water bath method, 170 degrees, upper and lower heat, 65 minutes.

   

9. 9 Just unmoulded, forgive the cake’s appearance!

   

10. 10 Refrigerate for 5 hours, cut into pieces, and enjoy!

    

11. 11 Cut into two pieces and put them in the lunch box, 🍱, for tomorrow’s afternoon tea!