Light Cream Cheesecake bonhomie

Published Aug 27, 2023 at 21:59pm ET

Food Material List

1 Cream cheese 125g
2 butter 30g
3 Unsalted butter 50g
4 Egg 2
5 milk 50g
6 Low-gluten flour 33g
7 Fine granulated sugar (or powdered sugar, too) 50g

Operational steps

1 Mix the cheese, milk, light butter and butter into a non-granular form. Mix the egg yolk well and sift the flour well.
2 When beating protein into fish eye blister, add 1/3 sugar, beating into a thick form and then adding 1/3 sugar. When beating into ripple, pour in the last sugar until beating into a pull-up block, inverted not good.
3 Pour the beaten protein into the yolk paste three times and mix well. Keep in mind that you can only mix it up and down.
4 Add water to the baking tray and put in the mould. Mine is demouldable, so tin paper is wrapped outside.
5 Bake at 150 degrees for 40 minutes and at 180 degrees for 20 minutes. Cease fire for 30 minutes.
6 Cooling, demoulding, refrigeration in the refrigerator for about four hours to eat

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