Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cream cheese ( 150g ) | Whole milk ( 150ML ) |
Whipping cream ( 75ML ) | Fine sugar ( 50g ) |
Corn starch ( 30g ) | Cake flour ( 30g ) |
Eggs ( 4 ) | Lemon juice ( 5ML ) |
Vanilla extract ( a little ) | Chocolate spread ( Several ) |
Butter ( A little for molding ) | Cake powder (A little for molding) |
Boiling water ( Appropriate amount for baking ) |
Marble How to make light cheesecake
1.Put all materials together Weigh well and set aside
2. Spread butter evenly on an eight-inch square cake mold.And sprinkle with flour, even on all sides to avoid difficulty in demoulding.
3. Cut the cream cheese into small pieces, beat over water until smooth, add about 50ML Beat milk until slightly fluffy, set aside.
4. Heat the remaining milk and evaporated milk to 60 degrees, sift in the corn starch and Cake flour, mix well and sift several times.When stirring, sift the powder while stirring.
5. Stir the batter until there are no particles, smooth and no bubbles.
6.Mix the flour paste and cheese paste
8. Beat the egg whites until stiff peaks
9.Add one-third of the egg whites to the cheese paste, mix slowly and evenly, then pour in the egg whites and mix everything evenly.The process must be carried out slowly to prevent the protein from defoaming.
10.Pour the cake batter into the mold, shake out the bubbles and pour the chocolate sauce into the cake batter , and use a toothpick to score the pattern.
11.Put the mold into the oven, add boiling water to the baking pan, and bake at 180 degrees up and down.After 15 minutes, bake at 165 degrees for 45 minutes, then remove from the oven and cool.
7.Add four egg yolks, lemon juice and vanilla essence, stir well and set aside.
Tips
After cooling, refrigerate for 4 hours before eating, the taste will be better!
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