Light cheesecake
Overview
I bought Uncle Tetsuji's cake once and threw away most of it. I couldn't eat it for some reason and felt tired after eating it. Do it yourself! I also used other people’s recipes. My baking time was too short, so I made everything according to other people’s recipes. But I was very satisfied, because for someone who can’t even cook quick-frozen dumplings, I’m very proud of my progress! Haha!
Tags
Ingredients
Steps
-
Have all kinds of materials ready.
-
Mix cream cheese, milk and whipping cream.
-
Crush the cheese with a spoon over warm water and use a hand whisk to make crosses to help mix evenly without any particles.
-
Add the egg yolks one at a time, mixing well before adding the next.
-
When the egg yolk is completely dissolved, add the sieved and mixed flour and cornstarch.
-
Add lemon juice to the egg whites and beat into wet foam (a hook shape is enough).
-
Add an appropriate amount of egg white to the egg yolk paste and stir from bottom to top. After evenly pouring into the remaining egg whites, stir evenly. Pour into the mold,
-
Preheat the oven to 175 degrees, add half of the warm water to the baking pan, use the sitz bath method, wrap the mold with tin foil, place it in the baking pan, and leave the middle and lower layers for 60 minutes.
-
After the cake is colored, cover it with tin foil and adjust the temperature to 150 degrees.
-
After completion, brush a layer of honey water on the surface.
