Light cheesecake

Overview

Students who like cheese will not be able to refuse this cake, it is rich in milk~~ Ingredients: 240g cream cheese, 4 eggs, 50g butter, 70g whipping cream, 130g milk, 30g corn starch, 80g fine sugar, appropriate amount of lemon juice

Tags

• baking
• children
• afternoon tea
• butter
• corn starch
• cream cheese
• egg
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 After the cream cheese has softened, add butter

   

2. 2 Heat over water and stir well

   

3. 3 Add milk

   

4. 4 Add whipped cream

   

5. 5 Mix well

   

6. 6 Add 4 egg yolks

   

7. 7 Continue to stir evenly

   

8. 8 Sift in cornstarch

   

9. 9 Mix well, bag and refrigerate for later use

   

10. 10 Drop an appropriate amount of lemon juice into the 4 egg whites, add sugar in batches and beat until wet foaming

    

11. 11 Take 1/3 of the egg white and add it to the egg yolk cheese paste

    

12. 12 Mix well

    

13. 13 Then pour it back into the egg white basin

    

14. 14 Continue to mix evenly and the cake batter is ready

    

15. 15 Put the cake batter into the mold, about 8 minutes full

    

16. 16 Put the mold into the preheated oven, fill the bottom pan with hot water, set it to 170 degrees for about 60 minutes, turn off the heat and simmer for 20 minutes

    

17. 17 Take it out and let it cool before eating. Refrigerate it for more than 4 hours for a better taste~