Light Cream Cheesecake

Light Cream Cheesecake

Introduction:

"It's not unusual that I can make light cheese cake. This light cheese cake is made by myself from cream cheese to finished product."

Production steps:

Step 1: first, how to make your own cream cheese, light cream 250g

Step 2: add 1000g fresh milk

Step 3: boil over low heat

Step 4: cool and add a spoonful of white vinegar

Step 5: then stir with a spoon, it will slowly form flocs

Step 6: when the floccule becomes larger and larger and the upper layer of liquid becomes clear, it can be put on three layers of gauze to filter

Step 7: a six inch round mold with tin foil on the outside and tin foil on the inside

Step 8: press the cream firmly, divide 100g, and add two yolks together

Step 9: add 60g milk and 30g low gluten powder, stir well

Step 10: stir until there is no big one to finish the yolk paste

Step 11: beat the two egg whites to the quick hard foaming stage

Step 12: take out one third and add it to the egg yolk paste. Mix well

Step 13: pour it back into the egg white and stir it up and down

Step 14: mix well, light and delicate

Step 15: then pour it into the mold from a high place, shake it, and scrape the surface with a scraper

Step 16: add 3cm hot water into the baking pan, put it in, and take a 160 degree bath for one hour

Step 17: make your own cream cheese

Materials required:

Light cream: 250g

Milk: 1000g

Eggs: 2

Sugar: 40g

Low gluten powder: 30g

White vinegar: right amount

Note: low fat and low sugar is light ~ cream cheese can't be used up at one time, please put it in the refrigerator!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet