Light cheesecake

Overview

It’s also a light cheesecake, but this one is a little different; it not only uses homemade cream cheese, but also adds a little homemade old yogurt, while reducing the amount of butter and adding more powder; this way it tastes less sweet and more in line with the name of light cheesecake~~~

Tags

• baking
• children
• afternoon tea
• butter
• corn starch
• egg
• low gluten flour
• white sugar
• yogurt
• cheese
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Separate the eggs into flour and sieve them for later use

   

3. 3 Pour yogurt, homemade cheese and milk into a basin

   

4. 4 Move to gas and heat over low heat over water until melted

   

5. 5 Add butter and stir until melted

   

6. 6 Add 30 grams of sugar and mix well and turn off the heat

   

7. 7 Add egg yolks in portions and mix well

   

8. 8 Add the sifted flour and cook over low heat while stirring

   

9. 9 Mix into a homogeneous cheese paste, then remove from heat and cool until set aside

   

10. 10 Beat the egg whites at high speed until the fish is foamy, then add sugar in three batches

    

11. 11 Whip until thick, add lemon juice

    

12. 12 Continue to beat until wet ~ neutral foam

    

13. 13 Add 1/3 of the egg whites to the egg yolk paste and mix quickly evenly

    

14. 14 Pour back into the egg white batter and quickly stir into a smooth cake batter

    

15. 15 Pour it into the mold, shake it a few times and put it into the baking pan, then add an appropriate amount of water

    

16. 16 Put it into the preheated oven and select the "cake" function

    

17. 17 Finally, use upper heat: 170, lower heat: 140, bake for 5 minutes for color

    

18. 18 Let it sit for another 40 minutes and take it out