Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"Delicious light cheese cake"

Production steps:

Step 1: I didn't go out to buy cream cheese, so I put 500ml milk into a pot and boil it over low heat until it bubbles, add some salt and pour white vinegar

Step 2: after standing for half an hour, it turns into bean curd

Step 3: filter the cream cheese on the gauze for half a day, and put some light cream to make it thicker. The milk must be heated, otherwise it will not coagulate in case of acid

Step 4: add the remaining 150ml milk into the cream cheese and beat it smooth

Step 5: look good

Step 6: add oil and stir well

Step 7: three eggs

Step 8: scoop an egg yolk with a spoon, and the egg white will turn down by itself

Step 9: add egg yolk one by one in three times and mix well

Step 10: sift in the low powder

Step 11: sift in corn starch

Step 12: stir until there are no obvious particles to form a thick batter

Step 13: pour 1 / 3 sugar into the egg white first

Step 14: slow down to the big blister and put sugar again

Step 15: beat until slightly thick, then add the remaining sugar

Step 16: beat to wet foam, lift the beater to have a small tip

Step 17: add 1 / 3 protein cream into the batter and mix well

Step 18: pour it back into the protein cream and stir well. Do not stir it

Step 19: put the tinfoil under the mold into the baking tray, preheat it at 170 ℃, bake it at 150 ℃ for 40 minutes, then bake it at 170 ℃ for 20 minutes for coloring. If the coloring is too heavy, cover it with tinfoil

Step 20: after baking, the tin foil sticks to the surface and is a little damaged

Step 21: isn't it a good cut?

Materials required:

Milk: 650ml

Oil: 35g

Low powder: 30g

Corn starch: 20g

Sugar: 75g

Eggs: 3

Salt: 1g

White vinegar: 15g

Note: the spoon is also very convenient

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor