Health benefits
Butter: low protein
Yogurt: low protein
Ingredients
Cream cheese ( 100g ) | Butter ( 40g ) |
Milk ( 100g ) | Yoghurt ( 5g ) |
Egg yolk ( 2 pieces ) | Lemon juice ( 1 tsp ) |
Corn starch ( 20g ) | Egg white ( 2 pieces ) |
Fine granulated sugar ( 45g ) |
How to make half-cooked cheesecake
1.Place the cream cheese and butter in a medium mixing bowl and beat over water until softened.The water temperature is 60 degrees.
2.Add milk in three times and mix well.
3. After taking out the warm water, add yogurt and egg yolk and stir evenly.Separate the egg white in a small basin.spare.
4. Continue to add lemon juice to the medium egg bowl, sift in the cornstarch and stir evenly.
5.Use new egg claws to pick up the egg white in the small basin until it is ready to be wrapped After the egg claws are foamy, add half of the sugar; after the egg whites are beaten, add the remaining sugar and beat until wet foam.
6. Add the meringue in the small egg bowl to the medium egg bowl in two batches , respectively, using a "J" shape to stir evenly.
7. Pour the batter into the round mold and tap it on the table until the surface is smooth..
8. Bake in the oven over water (170C for 40-45 minutes).
Tips
Bring all ingredients to room temperature 10 minutes in advance.
Preheat oven.
Prepare hot water (70~80C) for water isolation heating.
Place the pad paper in the mold, and the height of the pad paper should be 1cm higher than the mold.
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