Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

Production steps:

Step 1: prepare the materials, four eggs a little more than three can also yo, milk heating standby, butter melting standby, egg white and yolk separation, ensure that the container of egg white without oil and water

Step 2: break the yolk

Step 3: add 50 ml milk to egg yolk and stir well

Step 4: add the butter into the egg yolk liquid and stir evenly. Add it while stirring to prevent the oil from overheating and scald the eggs

Step 5: sift the low flour corn starch, add the egg yolk liquid and stir evenly to form a flour paste

Step 6: add 50ml milk into the cream cheese, heat it in water and stir continuously until it is smooth and thick without particles

Step 7: just like soy sauce purple~

Step 8: add the mixed cheese paste into the flour paste twice, and stir evenly

Step 9: whisk the egg white with the egg beater until the egg beater is in inverted triangle state. During the whisking, add the powdered sugar three times. There is no figure in this step. Add one-third of the whipped protein paste into the flour paste, cut and mix (do not stir in circles), and then add the flour paste into the remaining egg white paste

Step 10: pour the cut and mixed cake paste into the mold. If it is a movable bottom mold, wrap a layer of tin foil at the bottom, because it will get water when baking in a water bath

Step 11: preheat the oven for five minutes, and bake the upper and lower tubes at 160 ℃ for 55 minutes. Two minutes can demould. This is the finished product~

Step 12: no retraction, but rough cutting

Materials required:

Cream cheese: 120g

Butter: 50g

Eggs: 4

Low powder: 50g

Corn starch: 20g

Sugar powder: 90g

100ml: milk

Tata powder: 1g

Note: if you don't use Tata powder, it's OK. I'm useless==

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor