Delicious light cheesecake that is not fat

Overview

Cheesecake is the first Western snack I came into contact with, and the one I eat the most. I made Assam milk tea today and prepared English-style afternoon tea sets. I always felt that there should be a cake to go with it, so I tried to make this light cheese cake that is light, delicious and not fat. Even my parents, who never eat sweets, ate a large portion of the milk tea. Bring it up and share it. In addition, the cake was not completely unmoulded, so I asked a baking expert to teach me the correct way to unmold it.

Tags

• baking
• butter
• cake flour
• cream cheese
• egg
• honey
• sugar
• milk

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Separate egg yolks and egg whites.

   

3. 3 Milk added to cream cheese

   

4. 4 Heat over water, stir well, and add chopped butter.

   

5. 5 Add the egg yolks one by one, stirring continuously.

   

6. 6 Sift in the flour, mix well and set aside.

   

7. 7 Put the egg whites into a water-free and oil-free dish, add honey and white sugar, stir well until the sugar dissolves.

   

8. 8 Use an electric egg beater to beat until wet peaks form. I used the new egg beater I bought today for the first time, and the beat was a little dry, sweating!

   

9. 9 But I used it tenaciously. Add the beaten egg whites to the cheese liquid in three batches and mix well.

   

10. 10 Pour into the mold, smooth it out, and pop out any big air bubbles inside.

    

11. 11 Add enough hot water to a deep baking pan and bake at 150 degrees for 40 minutes to an hour.