Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: put cream cheese on a deep plate, add milk, 20g sugar and a few drops of lemon juice.

Step 3: beat with egg beater until smooth and free of particles.

Step 4: pour in the melted butter and stir well.

Step 5: add 3 yolks in three times and stir until smooth.

Step 6: mix the low gluten flour and corn starch evenly, and sieve into the mixed milk paste.

Step 7: stir clockwise until smooth.

Step 8: add a little lemon juice into the egg white, use the egg beater to make a big bubble, and add 30g sugar in three times.

Step 9: beat until wet foaming, lift the egg beater to hook shape.

Step 10: add the beaten protein to the egg yolk paste in three times.

Step 11: mix well. (don't mix it in circles, turn it over, circles will make the protein defoaming)

Step 12: pour into the oval mold, shake a few times, eliminate the big bubbles.

Step 13: put it into a deep baking pan, add 1-1.5cm high hot water to the pan, put it into a 160 ℃ preheated oven, and bake in the middle layer over high and low heat for about 60 minutes.

Step 14: bake until the surface is colored, take out and refrigerate for more than 4 hours.

Step 15: finished product

Materials required:

Cream cheese: 100g

Milk: 50g

Butter: 30g

Eggs: 3

Low gluten flour: 15g

Corn starch: 10g

Fine granulated sugar: 50g

Lemon juice: a little

Note: the oven temperature should be adjusted according to your own. When adding the egg yolk paste, make sure to stir the egg yolk, do not draw a circle, so as to avoid protein defoaming. Cream cheese is made by myself. If you are interested, you can have a look at it http://home.meishichina.com/space-6173111-do-blog-id-430890.html

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet