Light cheese cake (8 inches) forceful

Published Jan 5, 2022 at 21:59pm ET

Making cheese cake for the first time is a success. It can be eaten anyway.

Food Material List

1 Cream cheese 200g
2 butter 50g
3 Egg 5
4 milk 100g
5 Sugar 80g
6 Low-gluten flour 30g
7 corn starch 10g
8 Lemon juice with white vinegar 3 drops

Operational steps

1 Preparatory materials
2 Place butter and butter cheese in a large bowl, heat them in water and stir them evenly until they are free of granules.
3 Pour in the milk, stir well, then add the yolk in turn, add one, stir evenly and then continue to stir evenly. Sift in low gluten flour and corn starch and mix evenly. Sift the batter to avoid mixing the batter granules evenly.
4 Add a few drops of white vinegar to the protein, and add sugar three times to beat the protein. (forgetting to pat protein, borrowing honey cake)
5 The beaten protein is added into the batter three times. At the third time, the batter is evenly mixed and poured into the remaining protein to continue turning over and evenly. A tin or oil paper is laid at the bottom of the mould and butter is applied on the inner wall to release the mould. Pour in the batter and shake gently.
6 Before doing Step 4, cook a pot of water, cool it a little, add the pan seven minutes full, put it in the oven, preheat the oven 180 degrees, 10 minutes. Bake at 180 degrees for 30 minutes, with a clear color, then cover the mould with a layer of tin paper, turn 140 degrees and bake for 50 minutes. When the time comes, dont take it out immediately and let it stay stuffy in the oven for 30 minutes.
7 Cool and refrigerate for one night. It tastes better.

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