Light cheesecake

Overview

Light cheesecake, also known as Japanese cheesecake, contains a small amount of cake flour. Cheese is the product of cream fermentation and dehydration extraction. Light cheese cake has the aroma of cheese and a soft cloud-like texture. A good light cheese cake will make a sizzling sound in your mouth and melt in your mouth.

Tags

• baking
• children
• old man
• afternoon tea
• butter
• cake flour
• corn starch
• cream cheese
• egg
• soft white sugar
• milk

Ingredients

Steps

1. 1 Mix cream cheese, milk, and butter, heat over water for a few minutes, and start stirring with a hand mixer

   

2. 2 It will soon be stirred evenly, remove from the hot water

   

3. 3 Add the separated egg yolks one by one and stir

   

4. 4 Add all the egg yolks and mix thoroughly

   

5. 5 Add the pre-mixed cornstarch and flour mixture to the cheese paste

   

6. 6 Stir the cheese paste evenly and finely without any particles, then store it in the refrigerator

   

7. 7 Whip the egg whites and add the sugar in three batches until you can lift up the small pointed corners. (Before this, you can prepare to add enough water to the baking pan, place it on the bottom shelf of the oven, place the baking grid on the second to last floor, and preheat the upper and lower heat to 140°)

   

8. 8 After the egg whites are beaten, add one-third of the cheese paste into the cheese paste and mix well

   

9. 9 Pour all the cheese paste into the protein paste, and mix well in a zigzag shape

   

10. 10 Pour into eight-inch molds or other small molds

    

11. 11 Put it into the oven on the baking grid and bake at 140° for 30 minutes, 150° for 40 minutes, and 160° for 20 minutes

    

12. 12 After baking, take it out to room temperature and let it cool slightly. If you see that the cake has come out of the mold, you can turn it upside down and take it out

    

13. 13 This is the effect of cutting out after refrigeration

    

14. 14 Thick cheese, but very light

    

15. 15 Get ready to eat, DIGIN!