Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"I always like to eat cheesecake, and I'm infatuated with its unique aroma. I watched a lot of videos on the Internet and decided to try this recipe. It tastes smooth, melts in the mouth, and costs a lot. I ate it carefully for several mornings."

Production steps:

Step 1: prepare the materials

Step 2: pour milk into cream cheese and stir well

Step 3: pour in softened butter and stir well

Step 4: sift the flour and stir evenly

Step 5: pour in the egg yolk and stir well. Set aside the batter

Step 6: divide the egg white into white sugar twice and beat with a blender

Step 7: add starch again

Step 8: mix the batter with the egg white, and mix twice

Step 9: pour in the 8-inch cake mold and shake it up and down

Step 10: add water to the baking plate, one centimeter higher, put the mold into the baking plate, then put it into the oven, heat up and down 200 degrees, bake for 50 minutes

Step 11: finished, a little crack, much softer than Qi Feng before

Materials required:

Pure milk: 300g

Cream cheese: 200g

Butter: 30g

Egg yolk: 70g

Protein: 220g

Flour: 60g

Starch: 30g

Salt: 3 G

Sugar: 60g

Note: do not beat the protein, easy to knot in one's heart, not good and batter mixing

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: milk flavor