Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"I bought uncle Chase's cake once and threw away more than half of it. I don't know why I can't eat it. I feel tired of eating it. Do it yourself! I also used other people's recipe. I learned to bake for a short time. Everything was made according to other people's recipe, but I'm very satisfied, because for a person who can't cook quick-frozen dumplings well, I'm very proud of my progress! Ha ha

Production steps:

Step 1: get the materials ready.

Step 2: Mix Cream Cheese, milk and cream.

Step 3: heat insulated water, crush the cheese with a spoon, and cross it with a manual egg beater to help stir evenly without particles.

Step 4: add egg yolk in several times, stir one well, and then add the next.

Step 5: when the yolk is completely dissolved, add the sifted low flour and corn starch.

Step 6: add the protein into the lemon juice and beat it into a wet foam (curvy).

Step 7: add proper amount of protein into the egg yolk paste, and stir from bottom to top. Pour into the remaining protein and mix well. Pour it into the mold,

Step 8: preheat the oven 175 degrees, add half of the warm water into the baking pan, use the sitz bath method, wrap the mold with tin foil, put it into the baking pan, middle and lower layer for 60 minutes.

Step 9: after coloring the cake, cover it with tin foil and adjust the temperature to 150 ℃.

Step 10: after finishing, brush a layer of honey water on the surface.

Materials required:

Fresh milk: 80g

Cream cheese: 133g

Light cream: 40g

Fine granulated sugar: 67g

Corn starch: 15g

Low powder: 15g

Egg yolks: 4

Protein: 3

Lemon juice: a few drops

Note: cut the oil paper to the same height as the mold, surround it in the mold, and then pour in the cake paste. After baking, the surrounding is very beautiful! Because I was in a hurry, I forgot to take photos from the mixing to the oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other