Health benefits
Butter: low protein
Ingredients
Cream cheese ( 150g ) | Fresh milk ( 150g ) |
Egg yolk ( 3 pieces ) | Butter ( 38g ) |
Cake flour ( 30g ) | Corn starch ( 20g ) |
Egg whites ( 3 pieces ) | Fine sugar ( 75g ) |
How to make light cheesecake
1. Cut the cream cheese into cubes and add 1/4 of the fresh milk.Soften warm water, stir while heating, until it becomes creamy and then separate from the hot water
2. Points Add fresh milk a little at a time and stir evenly
3.Add the egg yolk in batches and stir evenly
4. Cut the butter into pieces, separate it from water and turn it into liquid, and add it to step 3
5.Sift in low-gluten flour and cornstarch, stir evenly until there are no flour particles
7.Add one-third of the egg whites into the flour batter and mix evenly with a spatula
8.Pour back the remaining meringue, mix evenly, pour into the mold, and shake out the air bubbles
9. Place a baking pan filled with water at the bottom of the oven.Bake at 150 degrees for 40 minutes.Turn to 170 degrees and bake for 20 minutes.Just minutes
10.This is the finished product picture,
6.Add fine sugar to the egg whites and beat until wet foam, that is, lift the egg beater and the egg liquid will droop.
Tips
1.It is not easy to over-whip the egg whites, otherwise they will bake It will crack when time passes and tastes dry
2.There is no need to invert the baked cake, just let it cool naturally
3.When cutting the cake, scald the knife with hot water first, and it will cut beautifully.Cut it once, wash it again, and then cut it.I was lazy at this step and cut it directly, hehe
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