Health benefits
Eggs: protect eyes and improve eyesight
White sugar: low in protein
Ingredients
Cream cheese ( 100g ) | Eggs ( 3 ) |
Milk 1 ( 42g ) | Milk 2 ( 45g ) |
Cake powder ( 35g ) |
How to make light cheesecake (oil-free version)
1.Ingredients preparation,
2.Cut the oil paper to the size of the bottom of the mold
3. Coat the inside and bottom of the mold with a layer of butter to facilitate demoulding.If you are using a non-stick mold, you can omit this step
4.Place oil paper on the bottom of the mold
5. Stir the cream cheese in hot water
6.Until smooth
7.Pour in the milk 1 Stir it
8.To fine and smooth
9.Sift the cake flour into milk 2
10.When stirring until there is no dry powder, add the egg yolk
11.Mix until smooth batter
12.Pour the mixed batter into the cheese paste
13. Stir with insulated water
14.Until it is slightly thick
15. Beat the egg whites and divide the sugar into three parts Join
16. Beat the egg whites to 60% as shown p>
17. Pour the beaten egg whites into the batter and mix evenly, don’t be afraid Defoaming
18.Pour the mixed batter into the mold p>
19.Gently shake into the bottom layer of the furnace, upper fire 150, lower fire 140 water bath method Bake for 40 minutes, then turn the heat to 170 and bake for another 20 minutes before coloring.
20.Unmold immediately after taking out the oven, let it cool, then put it in the refrigerator for 4-6 hours before eating.
Tips
Because this formula is oil-free, it will crack when baked, but it does not matter, it will shrink during the refrigeration process and shrink back to shape.After that, the cracks are almost invisible.Everyone's oven is different, so the baking time and temperature can be adjusted appropriately.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
