Light cheesecake
Overview
I had a lot of cheese left over from making the macaron filling, so I made this cheesecake that everyone loves. It’s not a large amount and can be done by two or three people in minutes
Tags
Ingredients
Steps
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Put the milk and cheese into the milk pot, put warm water into the large pot, heat over the water to melt the cheese, stir evenly with an egg beater
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Stir evenly, add butter, and continue stirring until the butter melts and is completely blended with the cheese paste
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Take out the milk pot, add one egg yolk, stir well
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Add another egg yolk and mix well
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Add the third egg yolk and stir evenly, then sift in the low-gluten flour
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Stir evenly until there is no dry powder. Prepare a baking sheet and add eight portions of warm water. Place it on the bottom shelf of the oven. Preheat the oven to 180 degrees
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Squeeze lemon juice into the egg whites
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After whipping into rough foam, pour in the fine sugar and continue beating
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Wait until wet foamy soft long hooks appear
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Take 1/3 of the egg whites and add to the egg yolk paste, gently stir evenly
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Pour the mixed batter into the remaining egg whites and mix evenly
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Take a non-stick mold and pour the batter into
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Knock a few times to release big bubbles
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Place a baking rack on top of the baking sheet, place the mold in the grill water bath and bake for about 15 minutes. After the surface is colored, add a baking sheet on the top layer and bake at 150 degrees for about 30 minutes. When the time is up, let the cake simmer in the oven for 30 minutes before taking it out
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For the finished product, it is best to let it cool before pouring it out. I was anxious and took it out before it was cold, so the edges were a little uneven. It will taste better if you keep it in the refrigerator overnight
