Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"On a special day, using a dessert to represent my heart, what's the reason why it's not sweet and dense, ordinary in appearance, or unique in taste? That's why I like light cheesecake."

Production steps:

Step 1: heat three fourths of milk and cream cheese, bring to a boil, and mix until the granules are clear.

Step 2: add oil and mix well.

Step 3: add the rest of the milk, egg mix well, sift into the powder, mix until no dry powder

Step 4: protein, add sugar and beat to nine

Step 5: add 1 / 3 of the protein to 3

Step 6: beat 5 times, add all the remaining protein and mix until the surface is smooth

Step 7: add into the mold, using water bath method, 160 degrees baking for 90 minutes, golden surface

Materials required:

Cream cheese: 100

Butter: 30

Sugar: 55

Milk: 50

Low powder: 13

Corn starch: 10

Eggs: 2

Note: the above amount is the amount of a light cheese mold. When mixing the protein at the end, the stirring should be lifted up from the bottom to mix. The technique should be light and smooth until there is no obvious protein. It is better to brush oil on the mold to facilitate demoulding

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet