Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"There's no low powder in this recipe. It's super tender after it's made. I think it's better if it's not refrigerated."

Production steps:

Step 1: separate the egg yolk from the protein

Step 2: add the other two ingredients of ingredient B into the egg yolk and mix well

Step 3: put the main material a into a bowl, heat it with water and stir to make it into a uniform paste

Step 4: pour 2 into it and stir well

Step 5: put C into a bowl

Step 6: use the electric egg beater to beat until there is a small hook

Step 7: Take 1 / 3 protein cream and cheese paste, cut and mix well

Step 8: pour it back into the cream, cut and mix it evenly

Step 9: lay the cut oil paper on the bottom of the mold, apply butter on the side, and wrap the movable bottom with two layers of tin foil

Step 10: preheat the oven 180 degrees, add warm water to the pan, place in the middle and lower layers, 180 degrees for 30 minutes, then turn 150 degrees for 40 minutes

Step 11: take it out and cool it. Of course, it has a special flavor after refrigeration

Materials required:

Cream cheese: 60g

Light cream: 12g

Milk: 24g

Butter: 19g

Yolk: right amount

Corn starch: 6g

Protein: 1

White granulated sugar: 24g

Note: demoulding to wait for a cool point to take off, here the baby is anxious to directly hard pull down, so the edge is not neat.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor