Health benefits
Butter: low in protein
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Cream cheese ( 250g ) | Butter ( 80g ) |
Light Cream ( 50g ) | Milk ( 150g ) |
Corn starch ( 25g ) | Eggs ( 5 ) |
White sugar ( 70 grams ) | White vinegar or lemon juice ( 3-5 drops ) |
How to make light cheesecake
1.Prepare ingredients.
2. Heat cream cheese, butter, light cream and 100 grams of milk over water.
3. Stir until smooth and particle-free.
4.Add 5 egg yolks and continue to stir evenly.
5. Mix 50 grams of milk and 25 grams of starch and stir evenly.
6. Pour the stirred starch milk into the egg yolks and stir evenly.
7. Sieve the evenly stirred egg yolk paste twice in total to make sure there is no leakage.Use a spatula to crush it until all the batter has passed through the sieve, and then repeat again.
8. Sieve the egg yolk paste and set aside.
9. Beat the egg whites into an oil-free and water-free basin, add half of the sugar and beat at low speed.
10. After fish-eye bubbles appear, add the other half of the sugar and continue beating at low speed.
11. Just beat the egg white until it is close to wet foam.
12. First add 1/3 of the egg whites to the egg yolk paste and mix evenly.Do not stir in circles.Toss like a stir-fry, then pour back into the egg whites and mix well.
13. Preheat the oven to 170 degrees for five minutes.Line the bottom of the oval mold with oiled paper and butter all around.Then sprinkle some cornstarch.
14.Pour into the mold and shake it gently a few times.Bake in the oven at 165 degrees for 30 minutes (cover with tin foil after coloring), then turn to 145 degrees and bake for 60 minutes.Insert the baking pan and baking mesh on the same layer.Add water to the baking pan, place the mold on the baking mesh, and bake without water.Don't rush to take out the mold after baking, let it come to room temperature before taking it out.
15. When taking out the mold, shake the mold to separate the sides of the cake from the mold, and then put it in the refrigerator 3 After an hour, take it out and buckle it on the oil paper, take off the oil paper at the bottom, flip it over and place it on the gasket (in the plate).
16.Finished Picture
Tips
1.Because starch will precipitate quickly, be sure to add it before adding egg yolk paste First mix it with milk and stir evenly
2.Sieve the mixed egg yolk paste twice to make the cake more delicate
3.Just whip the egg whites until they are close to wet foam.If you continue to whip them until If the foam is dry or close to dry, the cake will easily crack during baking
4.This cake needs to be baked in a water bath
5.Do not take it out immediately after baking, otherwise the temperature difference will be too great It will collapse easily, so take it out and refrigerate it before removing the parchment paper at the bottom.
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