Sweet and sour light cheese cake

Sweet and sour light cheese cake

Introduction:

"This is the first work in the gourmet world. I don't know what to say. What's worth mentioning is that I used Jun Zhi's prescription. I admire and thank this handsome teacher very much. After reading his blog, I fell in love with baking. This light cheese is just right in taste and taste, and has endless aftertaste! "

Production steps:

Step 1: prepare the ingredients you need

Step 2: put cream cheese, cream and yogurt into blender

Step 3: stir into a smooth paste and pour into a large bowl

Step 4: separate the egg protein and yolk, put the yolk into the cheese paste, and put the protein into the egg beater

Step 5: sift the flour into the cheese paste

Step 6: turn it into a smooth paste and put it in the refrigerator to make it thick

Step 7: start to beat the protein and add the sugar three times

Step 8: finally beat into soft foam, that is, pull up the egg beater as shown in the figure with a curved corner

Step 9: mix the protein and cheese paste evenly

Step 10: wrap the mold with tin foil

Step 11: pour in the batter and shake out the big bubbles. Put the water in the baking tray and put it on the bottom layer. Put the baking net on the penultimate layer. Put the cake mold on the baking net and bake it at 160 ℃ for one and a half hours

Step 12: bake well and get out of the oven

Step 13: demould after cooling and refrigerate for 4 hours

Materials required:

Cream cheese: 250g

Animal light cream: 100g

Yogurt: 150g

Low gluten flour: 66g

Eggs: 4

White granulated sugar: 100g

Note: the cheese paste must be thick and easy to succeed in the end, not too thin. Protein to play to soft foam, can not achieve rigid.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: other