Light cheesecake

Overview

This light cheesecake melts in your mouth, is delicate and smooth, and will taste even better if you put it in the refrigerator.

Tags

• baking
• butter
• corn starch
• cream cheese
• egg yolk
• sugar
• whipping cream
• lemon juice
• milk
• protein
• salt

Ingredients

Steps

1. 1 Soften the butter and cream cheese in ingredient A, mix with light cream and milk, heat over low heat and stir until smooth;

   

2. 2 Mix material B evenly;

   

3. 3 Pour the mixed ingredient B into ingredient A and stir evenly;

   

4. 4 Add the egg yolk in ingredient D to step 3 in batches, stirring evenly each time;

   

5. 5 Sift the egg yolk cheese paste in step 4, cover with plastic wrap and refrigerate until later use;

   

6. 6 Mix the sugar and cornstarch in ingredient C evenly, add a little salt and a few drops of lemon juice to the egg whites, add sugar in batches, and beat until stiff;

   

7. 7 Take part of the egg yolk cheese paste and mix it with the egg white, cut and mix evenly, then mix all the egg white and egg yolk cheese paste evenly;

   

8. 8 Pour into a non-stick mold with a solid bottom; put it into a preheated oven, add water to the baking pan to 3/4 of the cake mold, and bake in a water bath at 140 degrees for 80 minutes. Please refer to your own oven for specific time and temperature.