Light cheesecake

Overview

How to cook Light cheesecake at home

Tags

• baking
• butter
• corn starch
• cream cheese
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Cut the cream cheese and butter into cubes and put them into a clean, oil-free and water-free bowl, and stir until smooth. (Take a larger basin, put hot water in it, put the cheese basin into it and stir it until it melts)

   

2. 2 Add egg yolks one by one and mix well.

   

3. 3 Add milk and stir.

   

4. 4 Sift in the low-gluten flour and corn starch, and stir evenly until there is no dry powder.

   

5. 5 Beat egg whites with sugar

   

6. 6 Just see the texture clearly

   

7. 7 Take one third of the egg white and stir it into the egg yolk paste, turning it up and down

   

8. 8 Mix the remaining egg white and egg yolk paste, and stir evenly

   

9. 9 Line the bottom of the removable bottom cake mold with tin foil, pour in the cheese paste, and shake out the big air bubbles

   

10. 10 Place a baking pan with half a pan of water under the mold, and bake at 130°C for 40 minutes. (The temperature can be adjusted according to your own oven)

    

11. 11 When the time is up, don't rush to take out the cake, let it sit inside for 15 minutes before taking it out, wait for it to cool and refrigerate it in the refrigerator for 4 hours, take it out of the mold and enjoy.

    

12. 12 Cut into pieces and enjoy

    

13. 13 Tastes good