Light cheesecake
Overview
The cheesecake is really addictive, and I want to eat it again. I just made yogurt cheese a few days ago, and my son said he still wants to eat cheesecake, so he started tossing in this milk version of light cheesecake. Originally, 200 grams of cream cheese was enough for this light cheese recipe. My cream cheese was frozen in pieces. I took out this piece and it was 250 grams. That’s it. I used them all at once. The more cheese, the better. The finished product is really good and delicious
Tags
Ingredients
Steps
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Prepare all materials and weigh them according to usage.
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If the cream cheese is frozen in blocks, take it out and defrost it in advance.
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Break the thawed cream cheese into pieces and add milk,
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Stir thoroughly so that the cheese has no grainy texture
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Add egg yolks gradually,
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Stir thoroughly after each addition
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After the butter melts, add
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Stir thoroughly and evenly, sift in the low-gluten flour and starch, then stir in the cheese and egg yolk paste.
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Add a few drops of lemon juice to the egg whites,
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Add sugar in three batches, and finally stir until a curved triangle forms when you lift the whisk, and the egg whites are just whipped.
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Add 1/3 of the egg whites to the cheese paste and mix evenly
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Then pour the mixed batter into the remaining egg whites
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Still stirring, mix evenly.
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Place parchment paper under the mold, pour in cake batter, and shake
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Preheat the oven to 180 degrees for 5 minutes, put 1--1.5 cm of cold water in the baking pan, put the cake mold in, then adjust to 160 degrees, and bake for about 50 minutes.
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Don't be in a hurry to eat the baked cake. After it has cooled, wrap the mold tightly with plastic wrap and refrigerate it for a day to allow the flavors of the ingredients to blend. After one day, unmold and tear off the oil paper at the bottom
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The cake tastes best after being refrigerated for a day
