White chocolate cheese cake

Overview

I fell on the light cheese and couldn't get up. See this super simple Japanese light cheese, white chocolate, eggs, cheese, with as few ingredients as possible. I couldn't help but get moved. I don’t really expect to get up right here. I just secretly speculated on what the outcome would be this time. Beating egg whites, dry foaming, and the condensation water on the wall of the bowl seem to be the reason why the soles of the feet always slip here. Mix and stir, the appearance of small bubbles seems to indicate the outcome of defoaming. Suddenly he lost his interest, and he scribbled in a perfunctory way, rowing back and forth, and pretending to be in a hurry. In fact, its mood in the oven was quite good. After turning off the heat and simmering for 15 minutes, it also lost interest and retracted its bulge. The only small consolation was that it ultimately remained calm and did not become a sunken depression. No need to be disappointed. The sweet smell, the color, the delicate texture, as long as you don't think about light cheese, it's really not that bad.

Tags

• baking
• cream cheese
• egg
• white chocolate

Ingredients

Steps

1. 1 Ingredients: 40 grams of white chocolate, 40 grams of cream cheese, 1 egg

   

2. 2 Heat chocolate over water until melted.

   

3. 3 Add room temperature softened cream cheese and beat until smooth.

   

4. 4 Leave the hot water, pour in the egg yolks,

   

5. 5 Mix well. Spare.

   

6. 6 Beat the egg whites at high speed,

   

7. 7 Forms dry foaming.

   

8. 8 Take one third of it into the cheese paste,

   

9. 9 Mix well,

   

10. 10 Add remaining egg whites.

    

11. 11 Mix well.

    

12. 12 Put it into the mold,

    

13. 13 Place in the oven, middle layer, water bath method, upper and lower heat 170 degrees, bake for about 30-45 minutes, until the surface is colored, turn off the heat and continue to simmer for 15 minutes.

    

14. 14 Remove and let cool.

    

15. 15 Unmold after cooling completely.