Health benefits
Butter: low protein
Ingredients
Cream cheese (250g) | Milk ( 125g span> ) |
White sugar ( 70 grams ) | Butter ( 45g ) |
Protein ( 95 grams ) | |
Corn starch ( 20g ) | Whipping cream ( 25g ) |
White vinegar ( a few drops ) |
How to make cheesecake
2.Put the cheese, butter, 100 grams of milk and light cream into a basin and heat it over water.Stir until smooth and without lumps.
3. After stirring, add the egg yolk and stir evenly.
4. Mix 25 grams of milk and corn starch evenly.
5. Pour the evenly mixed starch milk into the egg yolk paste and stir evenly.
6. Stir the egg yolk paste evenly and sift it twice.If there is any that cannot leak, grind it with a spatula.Press it.
7. Set aside the sieved egg yolk paste.
8.Put the egg whites into an oil-free and water-free basin, add white vinegar, and add white sugar in two portions Beat on low speed.
9. Beat until there are soft corners when you lift the egg beater (close to wet foaming state) ).
10. Mix the egg whites and egg yolk paste evenly.
11. Line the bottom of the six-inch live-bottom mold with oiled paper and pour in the mixed cake batter.Wrap the bottom of the mold with tin foil (it's best to wrap it in two layers), add 1.5 cm of hot water to the baking pan, and place the mold into the baking pan.Preheat the oven to 180 degrees for five minutes, bake at 175 degrees for 15 minutes and then bake at 160 degrees for 30 minutes.Depending on the degree of coloring, decide whether to cover with tin foil.
12. Do not take it out immediately after baking.Place it in the oven and let it reach room temperature, then put it in the refrigerator.12 hours.
13.Refrigerate and unmold before consumption.
1.Prepare ingredients.
Tips
Cornstarch is easy to precipitate, so stir it with milk before adding the egg yolk paste.The egg whites should be beaten into an oil-free and water-free basin, and the egg whites should be whipped until they are close to wet foam.The mold must be wrapped with two layers of tin foil to prevent water from entering.
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