Light cheese cake (10 inches, instant entry)

Published Jul 11, 2021 at 08:54am ET

Food Material List

1 Cream cheese 300g
2 butter 65g
3 Low-gluten flour 40g
4 corn starch 13G
5 Sugar 110g
6 milk 130g
7 Egg 7
8 lemon 14

Operational steps

1 1. Melt butter cheese and butter in water and stir until no granules are found. Squeeze a little lemon juice (or not, as you like)
2, add half milk, 40 g white sugar and yolk one by one. Add one and stir well
3, add the other half milk, sift in low gluten flour and cornstarch, and stir evenly
3./ > 4. Fill the baking pan with 70 degree water and put it in the oven. Preheat the oven at 175 degree
5, squeeze a few drops of lemon juice with protein, add 70 g white sugar three times, beat to dry foaming, pour 1/3 protein cream into the cheese paste and stir it evenly into 2/3 protein cream, stir it evenly
6, then pour it into the cake mould after stirring, shake it for a few times, and eliminate it. After removing the bubbles in the batter
7, baking at 175 degrees for 20 minutes, adjusting the temperature to 150 degrees, baking for another 40 minutes, then stuffing in the oven for half an hour after baking, such a light cheese cake with instant entrance is ready.

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