Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

Production steps:

Step 1: cut the cream cheese into small pieces, add a quarter of fresh milk, soften with warm water, and stir into cream.

Step 2: add a small amount of the remaining milk in batches, and mix well with the manual egg beater.

Step 3: add egg yolk in several times and mix well.

Step 4: cut the butter into small pieces and turn it into liquid. Add it into the cheese paste in step 3 and mix well.

Step 5: sift in the low flour and corn starch.

Step 6: stir well until there is no flour granule.

Step 7: beat the protein with sugar until it foams. (8) distribution

Step 8: add 1 / 3 protein cream into the flour paste and mix evenly with a rubber scraper.

Step 9: pour back the remaining two-thirds of the protein cream and mix well.

Step 10: pour into the bottom of the tin foil covered mold (7 inches), put the cake on the penultimate layer, put a baking tray full of water on the bottom, bake at 140 ℃ for 40 minutes, turn 160 ℃ for 20 minutes. Let cool after baking. Refrigerate for 4 to 5 hours. (the specific baking time should be based on the temper of your oven.)

Materials required:

Cream cheese: 150g

Fresh milk: 150g

Eggs: 3

Butter: 38g

Low gluten flour: 30g

Corn starch: 20g

Fine granulated sugar: 60g

Note: 1, when cutting the cake, you can set the knife on fire to bake, so that the cake will cut better. 2. Baking with water bath can keep the taste of cheese cake moist and delicate. 3. Don't beat the protein too much, just wet foaming.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet