Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"Your original prescription. Light cheese cake tastes fresh, soft and smooth. Its delicate texture and refreshing taste are incomparable with heavy cheese cake ~ ~ ~ so-called radish and vegetables have their own favorite. This cake is more suitable for friends who have light taste and like to savor. The ingredients are 6-inch round mold

Production steps:

Step 1: prepare all materials.

Step 2: if it is a movable bottom mold, wrap the bottom with tin foil for easy demoulding.

Step 3: spread softened butter on the cake mold.

Step 4: soften the cream cheese + yogurt + light cream, stir with the egg beater until smooth.

Step 5: separate the egg white from the protein and add two yolks to the cheese paste. Stir to make it mixed evenly.

Step 6: sift the low gluten flour into the cheese paste and mix well with a rubber scraper. Stir until the flour and cheese paste are completely mixed. Put the mixed cheese paste in the refrigerator.

Step 7: then start beating the egg white. Beat the egg white to the shape of fish's eye blister with egg beater, add 1 / 3 sugar and continue to beat.

Step 8: beat the protein to a thicker state, then add 1 / 3 sugar. Keep stirring.

Step 9: add the remaining 1 / 3 sugar when the surface begins to show lines.

Step 10: beat the egg white, lift the beater and pull out a sharp corner. The top of the corner is slightly curved. This state is OK.

Step 11: take the cheese paste out of the refrigerator. At this time, the cheese paste should be thicker. Dig 1 / 3 of the protein into the cheese paste. Mix the protein and cheese paste with a rubber scraper. Pay attention to the mixing method: turn from the bottom to the top. It is absolutely not allowed to stir in circles, otherwise the eggs will be seriously defoaming, which will directly lead to the shrinkage or collapse of the cake, or even unable to expand.

Step 12: mix the protein and cheese paste well, then pour them back into the protein bowl. Continue to mix the protein and cheese paste with a squeegee. Remember! Don't stir in circles.

Step 13: after mixing completely, pour the cake paste into the mold, wrap tin foil on the outside of the mold, and pour water into the baking pan. Preheat the oven to 160 degrees and bake in the lower part of the oven for 1 hour to 70 minutes.

Materials required:

Cream cheese: 125g

Eggs: 2

Animal butter: 50g

Yogurt: 75g

Low gluten flour: 33g

Fine granulated sugar: 50g

Note: 1. Please refrigerate the cheese paste to a relatively thick state, and then take it out; 2. Sending egg white is a very important step. Remember not to stir in circles, but to stir from the bottom up with a rubber scraper.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor