Health benefits
Eggs: protect eyes and improve eyesight
Yogurt: low protein
Ingredients
Cream cheese ( 125g ) | Eggs ( 2 ) |
Whipping cream ( 50g ) | Yoghurt ( 75g ) |
Low-gluten flour ( 33g ) |
How to make light cheesecake
1. Prepare the required ingredients and weigh them.
2.Put the cream cheese, light cream and yogurt into the mixing cup of the food processor.
3. Start the food processor and beat until smooth and grain-free.
4. Separate the egg white and egg yolk, and beat the egg yolk into the cheese paste.
5. Stir the cheese paste and egg yolk evenly and sift in the low-gluten flour.
6. Stir evenly until the flour and cheese paste are completely mixed, and place in the refrigerator to chill.
7. Beat the egg whites until they become fish eyeballs.
8.Add 1/3 of the sugar and beat until thick.
9. Add the remaining sugar and beat until texture.
10. Beat the egg whites until they are close to hard peaks, that is, lift the egg beater and pull out a tip The corners and the top should be slightly curved.
11.Put 1/3 of the egg whites into the cheese paste and stir evenly.
12. Pour all the remaining egg whites into the cheese paste and mix evenly.
13. Apply a layer of butter on the inner wall and bottom of the 6-inch Qifeng mold, and wrap the bottom with tin foil.
14.Pour the cake batter into the mold.
15. Pour water into a deep baking pan with a height of no less than 3 cm, and place the mold into the baking pan On the plate.
16. Preheat the oven to 160 degrees, put it in the lower shelf of the oven, and bake for an hour to 70 minute.
17. Bake until the skin of the cake is evenly colored and there is no flow when pressed with your hands.Take out of the oven.Wait for the freshly baked cake to cool naturally before unmoulding it.There is no need to invert it like a chiffon cake.
18. Finished product picture.
Tips
The cheese batter used to make light cheesecake must have a certain consistency.If it is too thin, it will easily defoam when mixed with egg whites.
Light cheesecake should be baked in a water bath, otherwise it will easily crack and the skin will become dry and hard.
Because the flour content of light cheesecake is low, it is normal for the cake to shrink a little after cooling.As long as there is no cracking, pudding layer or large holes, it is normal.
After unmoulding and cooling, put the cake in the refrigerator for more than four hours, and then cut it into pieces for a better taste.
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