Health benefits
Eggs: protect eyes and improve eyesight
Yogurt: low protein
Ingredients
Cream cheese ( 125g ) | Eggs ( two ) |
Whipping cream ( 50g ) | Yoghurt ( 75g ) |
Low-gluten flour ( 33g ) |
How to make 6-inch cheesecake
1.Weigh all ingredients and set aside.
2.Pour the cream cheese, light cream and yogurt into a food processor and beat into a paste..
3.Add two egg yolks to the whipped cream cheese paste and mix evenly.Beat the egg whites into another clean basin without oil and water.
4. Use a sieve to sift the low-gluten flour into the cheese batter.
5.Use a silicone spatula to stir evenly without particles.
6.Add sugar to egg whites in three batches and beat until hard peaks form.Beat until stiff.Just use a whisk that can pull out the curved sharp corners.
7. Scoop one-third of the egg white into the cheese paste, and turn it from the bottom up Stir the mixture evenly, do not stir in circles, otherwise it will easily defoam.
8. Stir evenly and pour the cheese paste into the remaining egg white basin and continue to stir.Mix well.
9. Stir into a fine paste without particles.The mixed cake batter is very thick and delicate.If it is too thin, it will fail.
10. Pour the cake batter into the solid-bottom mold.If it is a live-bottom mold, Wrap the bottom with tin foil.I used an anti-stick mold, otherwise I would have to put butter in the mold to prevent it from sticking.
11.Put it in the preheated oven and add about 3 cm to the baking pan of warm water and bake using the water bath method.Lower layer, heat up and down, 160 degrees, bake for 70 minutes.
12.After the cake is baked, do not rush to take it out, let it cool naturally in the oven.It doesn't matter if there are slight cracks on the cake's surface, as long as it doesn't collapse and doesn't affect the appearance.After cooling, put it in the refrigerator to taste better.
13. After refrigeration, you can unmold and cut into pieces.The cake is very tender and has a special taste.Well, it melts in your mouth.
Tips
1.When making cheesecake, the cheese paste must have a certain consistency, otherwise it will easily defoam when mixing the egg whites.
2.If you don’t have a food processor, use a whisk to beat the naturally softened cheese paste until it is smooth, but it takes a long time and needs to be refrigerated for a long time afterwards.
3.The cheesecake needs a water bath.When baking, the cake must be completely cooked, otherwise the inside will be too soft and it will be difficult to cut.
4.The freshly baked cake is very soft and must be refrigerated for four hours before eating for a better taste.
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