Light cheesecake

Overview

The weather is getting colder and colder, it’s time to put on autumn fat and prepare for the winter~ Cheese is consumed very quickly in autumn. Everyone doesn’t like to eat chiffon cakes that make you hungry after eating, but likes a little cheese. Even if it has a melt-in-the-mouth texture, you must add a little cheese to the light cheese cake~ This recipe is good, but when the oval cheese mold is filled, there will be an extra tablespoon, so you can adjust it appropriately~

Tags

• baking
• children
• breakfast
• afternoon tea
• butter
• cake flour
• cream cheese
• egg
• honey
• sugar
• milk

Ingredients

Steps

1. 1 Add milk to cream cheese and heat over water

   

2. 2 Stir together until smooth

   

3. 3 Then add the butter cut into pieces

   

4. 4 After mixing, add 3 egg yolks in batches and mix well

   

5. 5 Sift in 25g of low-gluten flour, mix well and set aside

   

6. 6 Put three egg whites into a water-free and oil-free basin, add 1 ounce of honey and 40g of granulated sugar

   

7. 7 After the sugar is slightly melted, beat the egg whites directly until they become wet peaks. Take out one third and add it to the egg yolk paste

   

8. 8 Then pour it back into the egg whites and mix evenly

   

9. 9 Then pour it into the mold, scrape the surface and shake out the big bubbles

   

10. 10 Pour enough hot water into a deep baking pan, heat the cake in a water bath, and bake it at 150 degrees for about an hour~