Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"This one has a light cheese flavor, a strong egg flavor and a sweet taste. It tastes soft and melts in the mouth

Production steps:

Step 1: warm the milk slightly

Step 2: soften the cream cheese and butter to room temperature. Pour in warm milk and mix well.

Step 3: pour in the egg yolk, mix well, filter twice with the filter, then add starch and low gluten powder and mix well.

Step 4: beat the protein, add the sugar 3 or 4 times.

Step 5: add 2 teaspoons lemon juice to the egg yolk paste.

Step 6: mix the whipped egg white into the yolk paste.

Step 7: pour into the prepared baking bowl, I specially divided several small ones. This recipe can make a 10 inch one. Put warm water in a large baking pan. Put it on the bottom of the oven and bake it at 170C.

Step 8: all baked, because used a few small baking bowls, so the time spent 40 minutes, if you use 10 inch, at least 1 hour to 1 hour 15 minutes, you have to see for yourself.

Materials required:

Eggs: 5

Lemon juice: 2 teaspoons

Vanilla extract: 1.5 teaspoons

Whole milk: 80ml

Cream cheese: 180g

Butter: 40g

Yolks: 5

Corn starch: 15g

Low gluten powder: 50g

Protein: 5

Fine granulated sugar: 100g

Note: one of the baking trays is separate. So we used tin foil instead of baking paper. One is 6 inches, the other three bowls are 4 inches. The baking bowl needs to be sprayed with demoulding oil, so it is convenient to take out the cake.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other