Health benefits
Cheese: enhance immunity, maintain skin and mucous membrane health
Yogurt: low protein
Butter: low protein
Ingredients
Cheese ( 100g ) | Yoghurt ( 80g ) |
| Butter ( 30g ) | Low-gluten flour ( 30g ) |
Corn starch ( 10g ) | White sugar ( 50 grams ) |
Egg yolk ( 3 pieces ) | Protein ( 3 ) |
1.Combine the cheese, yogurt, and softened butter at room temperature all together!
2.Use a manual egg beater to stir until smooth, fine and particle-free!
3.Add one egg yolk and mix well before adding the next one.Add the three egg yolks one after another in this way!
4. Stirred egg yolk paste!
5.Add sifted cake flour and starch!
6. Mix evenly with cutting and mixing methods, do not draw circles!
7.Add the three egg whites in three times and beat the sugar until it becomes wet foam with large curved hooks.That’s it!
8. Add one-third of the protein into the cheese paste, stir evenly, and then add the remaining Mix the egg whites evenly! At this time, the oven is preheated to 140 degrees!
9.The cake batter is mixed!
10. Pour into a six-inch live-bottom mold, wrap it with tin foil, and use a water bath to prevent it from entering.Water, shake out the bubbles!
11. Place a deeper baking pan into the mold, and pour two centimeters of 80-degree hot water into the baking pan., put it in the bottom layer of the oven and bake at 140 degrees for 70 minutes.Don’t take it out when the time is up.Bring it to room temperature and then take it out without inverting it.Just push the bottom lightly to remove it from the mold.Refrigerate it for four hours before cutting.Cut it, it tastes better!
12.Finished picture!
Tips
Because the light cheesecake contains very little flour and relies entirely on the support of the eggs after solidification, it is normal for the cake to shrink slightly after cooling.As long as there are no cracks, no pudding layer or large holes, and it does not seriously affect the appearance, it is okay.Light cheesecake needs to be baked in a water bath, otherwise it will easily crack and the skin will become dry and hard.The cake must be fully baked, otherwise the inside will be too soggy and it will be difficult to cut.The way to judge whether the cake is baked is to press the surface of the cake lightly with your hands.If there is no flowing feeling, it is generally good.
The freshly baked cake is very tender and soft.Please refrigerate it for at least 4 hours before eating for a better taste.
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