Light Cream Cheesecake

2024-06-29 04:34:52  Views 2 Comments 0

Health benefits

Butter: low protein
Eggs: eye protection and eyesight improvement

Ingredients

Cream cheese ( 125g )
Butter ( 20 grams )
White sugar ( 50g )
Milk ( 80g )
Eggs ( 3 )
Cake powder ( 15g )
Corn starch ( 10g )

How to make light cheese cheesecake

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    1. Heat cream cheese and milk over low heat until melted, then beat until smooth!

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    2.Put in the butter and continue to melt it over heat, stirring evenly!

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    3. Separate the egg yolks from the egg whites, put the egg whites into an oil-free and water-free container, and add the egg yolks one by one In the cheese paste, stir well once before adding the next!

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    4. Stir evenly and then add sifted flour and corn starch!

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    5. Stir gently and evenly!

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    6.Add the sugar to the egg whites in three batches, beat with an electric egg beater until wet peaks.Lift the egg beater and there is a hook!

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    7. Add one-third of the egg whites to the cheese and egg yolk paste and mix evenly!

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    8. Stir evenly and then add all the remaining egg whites and stir evenly!

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    9. Pour into the six-inch live bottom mold, shake out the bubbles, and preheat the oven at 160 degrees in advance Heat, add about 1cm of hot water to the baking pan, put the wire rack and baking pan into one layer, bake the bottom layer at 150 degrees for 60 minutes!

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    10. When the time is up, let it sit for another 30 minutes before taking it out.There is no need to invert it and continue to put it in the refrigerator.Refrigerate for four hours before unmoulding, and the taste will be even better!

Tips

It doesn't matter if there are small cracks in the dough.This is not a problem.Don't beat the egg whites too hard, just beat them until they can be pulled out into soft curved hooks.If they are too stiff, they will easily crack during baking.
Excessive temperature can also lead to cracking.Some of the same recipes may also crack.This is because each oven has a temperature difference!

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