Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"Try the classic light cheesecake."

Production steps:

Step 1: melt the butter.

Step 2: cream cheese with milk, water (about 65 degrees) stirring until smooth, no particles.

Step 3: add the melted butter into the cream cheese paste in three times and stir well.

Step 4: add egg yolk in 6 times, and stir well every time.

Step 5: sift in low gluten flour and corn starch, mix well.

Step 6: put the protein into a clean basin, add 2 drops of white vinegar, add sugar in three times, and beat until hard foaming. (there are small sharp corners when lifting the egg beater)

Step 7: take one third of the protein, add it to the cheese paste, and stir well. (preheat oven at 160 degrees)

Step 8: take another third of the protein and repeat step 7.

Step 9: pour the cheese paste back into the protein bowl and stir well.

Step 10: pad the bottom of the mold with oil paper, pour in the cheese paste, fill it up for about 8 minutes, and shake it gently.

Step 11: pour hot water into the baking tray, place it on the bottom layer, place the grill on the penultimate layer, and put the cake mold in.

Step 12: 160 degrees, bake until colored, about 30 minutes, then adjust the temperature to 150 degrees, bake about 35 minutes. Take out and demould after cooling.

Materials required:

Cream cheese: 200g

Milk: 100g

Butter: 60g

Yolks: 6

Low gluten powder: 30g

Corn starch: 20g

Protein: 6

Fine granulated sugar: 100g

White vinegar: 2 drops

Note: this component can do two.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet