Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"It's sour, sweet and delicate. It's not greasy to eat in summer."

Production steps:

Step 1: cream cheese, light cream and yoghurt are whipped with warm water

Step 2: add 2 egg yolks, sift in the low flour and stir well

Step 3: add sugar to the protein in three times

Step 4: when the protein is hard, it looks like an inverted triangle at the bottom~

Step 5: put one third of the protein into the egg yolk cheese paste, stir well, then pour all the egg yolk paste into the protein, stir well

Step 6: preheat the oven to 160 ℃ ~ wrap tin paper on the bottom of the pan, pour in the egg paste, shake out the bubbles ~ pour about 3cm water into the pan~

Step 7: 160 ℃ for 65 minutes. I've been baking for a long time. The color on the surface is a little dark. I'll master the time according to my own oven~

Step 8: Delicious~

Materials required:

Cream cheese: 130g

Light cream: 55g

Eggs: 2

Yogurt: 70g

Low powder: 35g

Fine granulated sugar: 55g

Note: 1. My open bottom baking plate is about 20cm in diameter, a little big, it's best to make a 6-inch or so ~ 2. The ratio of yogurt and sugar can be adjusted slightly according to my own taste, I like a little sweeter, but the sour taste is not very heavy ~ I like a little more sour yogurt~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet