light cheesecake

2024-06-28 04:05:35  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight
Yogurt: low protein

Ingredients

Cream cheese ( 125g )
Eggs ( 2 )
Milk ( 50g )
Yoghurt ( 75g )
Low-gluten flour ( 34g )
Powdered sugar ( 50g )
6-inch solid bottom mold ( )

How to make light cheesecake

  • Light cheesecake recipe 1

    1.Weigh all materials for later use.

  • Light cheesecake recipe 2

    2. Pour the cream cheese, milk, and yogurt into a cooking cup and beat until smooth without any particles..

  • Light cheesecake recipe 3

    3. Pour the beaten cheese paste into a clean basin and beat in two egg yolks , beat the egg whites into another oil-free and water-free basin and set aside.

  • Light cheesecake recipe 4

    4. Stir the cheese paste and egg yolk evenly.

  • Light cheesecake recipe 5

    5.Sift the cake flour into the cheese batter.

  • Illustration of how to make light cheesecake 6

    6. Stir smoothly without any particles and place it in the refrigerator to chill.

  • Illustration of how to make light cheesecake 7

    7. (Preheat the oven when beating egg whites, and add three centimeters of hot water to the baking pan., put the baking sheet into the lower shelf of the oven, and preheat it at 160 degrees for 10 minutes.) Beat the egg whites with an electric egg beater.Pour in the sugar three times.Do not beat until hard peaks form.Beat until you can pull out a curved tip when you lift the egg beater.Just the corner.

  • Illustration of how to make light cheesecake 8

    8. Take out the cheese paste, scoop one-third of the egg whites into the cheese paste, from the bottom Stir upwards until smooth and without lumps.

  • Illustration of how to make light cheesecake 9

    9. Pour the cheese paste into the remaining egg whites and continue to stir evenly.

  • Light cheesecake recipe 10

    10. Pour the mixed cheese paste into the mold, pick up the mold and shake it gently Shake out the bubbles.

  • Light cheesecake recipe 11

    11.Put the mold into the preheated oven, heat up and down, 160 degrees, and bake for 70 minute.

  • Light cheesecake recipe 12

    12.The baked cake is very delicate and can be eaten after cooling.

  • Light cheesecake recipe 13

    13.It tastes better after being refrigerated.

Tips

1.The key to making light cheesecake is that the cheese paste must have a certain consistency so that it can be easily mixed with the egg whites, otherwise it will easily defoam during mixing.
2.The flour content of light cheesecake is low and it relies entirely on the support of eggs after solidification, so it is normal for it to shrink after cooling.
3.Bake the cheesecake in a water bath, otherwise it will crack easily.If there is no solid bottom mold and a movable bottom mold is used, the bottom must be wrapped with tin foil to prevent water from entering.
4.Do not unmold the baked cake immediately.The cake is very tender.After cooling naturally, place it in the refrigerator for 4 hours before eating.

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