The delicate and delicious food everyone loves --- light cheese cake

The delicate and delicious food everyone loves --- light cheese cake

Introduction:

"Speaking of light cheesecake, I made it twice last year. Most of the cheesecake I made were heavy cheesecake. I think it's really sweaty, and the heat is really high. My bear's belly has been compared with Winnie's. light cheese has the mellow flavor of cheese, but the heat is lower than heavy cheese. So if I really like cheese cake, light cheese is also a great choice. Last time, there was still a part of cheese that was not used up. It was just used to make light cheese. It tastes better after refrigerated. "

Production steps:

Step 1: put the cheese, cream and yogurt into the cooking machine.

Step 2: beat until smooth.

Step 3: add two yolks and mix well.

Step 4: sift in the flour and mix well.

Step 5: put the cheese paste in the refrigerator.

Step 6: beat the protein with sugar until it foams.

Step 7: mix the protein and cheese paste three times.

Step 8: pour into the cake mold and bake.

Step 9: take the baked cake out of the oven and put it to room temperature. Refrigerate it for a few hours. It tastes better.

Materials required:

Cream cheese: 125g

Cream: 50g

Yogurt: 75g

Eggs: 2

Low powder: 33 G

White granulated sugar: 50g

Note: 6 inch round mold raw materials: cream cheese 125g light cream 50g yogurt 75g eggs 2 low powder 33g white sugar 50g baking: water bath method, middle and lower layer of oven, 160 degrees, 65 minutes. 1. Because I use the water bath method of putting water in the lower layer of the oven and cake mold on the baking net, so I put it in the middle and lower layer. If you use the water bath method of putting water in the baking pan and tin foil wrapped in the cake mold and putting it in the baking pan, you can bake it in the lower layer of the oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original