Light Cream Cheesecake good look

Published Jan 11, 2023 at 06:00am ET


Light Cream Cheesecake good look

Do not like the taste of corn starch, looking for a long time without adding corn starch formula. After a brief improvement, it tasted delicious, and there were my handprints on the cake.==

Food Material List

  • 1 Cream cheese 125g
  • 2 milk 100g
  • 3 Unsalted Butter 40g
  • 4 sugar 50g
  • 5 Egg 3
  • 6 Low powder 30g

Operational steps

  • 1 Softened butter and butter cheese, sugar and milk at room temperature are heated to melt in a bowl, separated by water, beaten in a mixer until smooth and without granules. Put them out and put them in a non-ironing hand. Mix the yolk one by one, then add the sifted low-gluten flour, and mix well.
  • 2 Add a few drops of white vinegar to the egg white, not too much. Beat until the egg is wet and foaming. Lift the egg beater with a curved cusp. Cut and mix the cheese paste and protein in three times with a scraper.
  • 3 I used an 8-inch non-sticking elliptical die, pre-painted in the die, cut a piece of oil paper the same size as the bottom of the die, and put it into the die. This is easy to demould. Pour the batter in. Place the oval mold in a baking pan with water. Bath light cheese in water to keep the cake moist and not crack.
  • 4 The oven is preheated at 160 degrees. One hour (depending on the time of the oven) is best to see if there is water in the oven and add water when the water is dry. Pat the surface of the cake with your hands. There is no flow. When the cake is completely cooled, put it in the refrigerator and refrigerate for one night.

Tips

It can be eaten without refrigeration. It is normal for cakes to shrink slightly

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Healthcare food category

Dot, Cool and delicious, Meal


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