Light Cream Cheesecake kind

Published Jul 8, 2022 at 13:52pm ET

The light cheese cake with instant entrance always attracts me with its mild fragrance, but I always feel that it is too sweet to buy in the cake shop. I have improved the formula and made it very satisfying! ___________

Food Material List

1 Cream cheese 130g
2 Low powder 28g
3 milk 55ml
4 butter 32g
5 Powdered sugar 30g
6 Egg 3

Operational steps

1 Take a large pot and add some hot water to it. Pour cheese and milk into a small pot. Heat it in a separate water and stir until smooth and granular.
2 Add the butter to the cheese and stir until the butter melts.
3 Remove the pot, add the yolk in succession, and stir evenly.
4 Add sifted flour with low gluten and stir into yolk and cheese paste until smooth.
5 At this time, take a baking tray and fill it with warm water. Put it in the bottom of the oven and preheat it at 160 degrees.
6 First high-speed, then low-speed beating into wet foam (pick up the beater, protein forming a drooping cone, no matter how shake the beater, the cone always down).
7 Take part of the protein into the yolk cheese paste, from bottom to top, and then pour the batter into the remaining protein to mix evenly.
8 Add non-stick oil paper to the mould, pour the stirred cheese paste into the mould, shake the bubbles slightly, and bake at 160 degrees for 60 minutes on the barbecue net of the penultimate layer, and colour at 180 degrees for 5 minutes.
9 Finally, in order to prevent retraction, it is better to cool in the oven for 40 minutes, wrap it in a fresh-keeping film and refrigerate it for more than three hours.
10 Finished products!
11 Cut it into small pieces and savor it slowly.
12 It can also be cut in this way, the same delicious! Good mood starts with light cheese cake!

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