Vanilla light cheesecake

Overview

Last time I saw this hot noodle light cheese cake on the Internet, I thought it was very interesting, so I quickly recorded it, just in time to make a light cheese cake. Speaking of which, vanilla pods are really better than vanilla extract. The flavor of vanilla seeds is really strong. After cutting the vanilla seeds, the fragrance is left on my fingers. I really like this smell so much that I really don’t want to wash my hands if I am not doing the dishes. Hehehe. . . . The following recipe is for eight-inch ones. I made two six-inch round ones. If you think the quantity is too large, just reduce the quantity. The taste is really good after refrigeration.

Tags

• baking
• breakfast
• spring recipes
• cake flour
• cream cheese
• egg yolk
• sugar
• vanilla pod
• milk
• protein

Ingredients

Steps

1. 1 Soften the cream cheese and stir until smooth

   

2. 2 Add 80 grams of milk and mix well

   

3. 3 Add flour and mix well

   

4. 4 Add egg yolk and vanilla seeds and mix well

   

5. 5 Heat the mixed egg yolk paste in hot water until it becomes a thick paste, then remove from the heat

   

6. 6 Add the sugar to the egg whites in two batches and beat until wet peaks form as shown

   

7. 7 Take half of the meringue and egg yolk paste and mix evenly

   

8. 8 Then fold in the remaining meringue and mix thoroughly

   

9. 9 Pour into the baking pan and bake in a water bath at 150 degrees for 1 hour

   

10. 10 Unmold after cooling, refrigerate overnight and cut into pieces to enjoy. The taste will be even better