Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"My child didn't drink milk since childhood. Now she is in the stage of development and needs calcium supplement, so she has to eat some foods with higher milk content for her. She doesn't reject this light cheese cake at all, and she also likes it, so light cheese cake is a must for my family. I use a blender to beat the cheese and egg mixture. It's really labor-saving and convenient. "

Production steps:

Step 1: get all the materials ready.

Step 2: spread a piece of oil paper of suitable size on the bottom of the mold, and spread a layer of butter on the wall of the cake mold.

Step 3: separate the egg white and yolk.

Step 4: put cream cheese, light cream and yogurt into the blender.

Step 5: beat until smooth without particles.

Step 6: add the egg yolk and continue to beat well.

Step 7: beat the cheese, pour into a large bowl and sift in the flour. Stir to make it mixed evenly.

Step 8: stir until the flour and cheese paste are completely mixed and refrigerate.

Step 9: add sugar to the egg white in several times, and beat the egg white to 8.

Step 10: add the whipped egg white into the cheese paste three times, cut and mix well.

Step 11: pour the batter into the cake mould and put it into a baking tray with water.

Step 12: water bath in 160 degree oven. Bake for 1 hour until the skin is evenly colored.

Materials required:

Cream cheese: 250g

Low gluten flour: 60g

Eggs: 4

Corn starch: 10g

Cream: 100g

Yogurt: 125g

Sugar: 50g

Note: the light cream cheese yogurt is directly taken out from the refrigerator, so as to make the cheese paste thick. Do not demould immediately after baking. Demould after natural cooling. It tastes better when refrigerated.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: milk flavor