Light Cream Cheesecake

Cheese cake is a product made of sponge cake, pie skin, etc., which is poured into the processed cheese mixture, baked and decorated. The products include American cheese cake, yogurt cheese cake, etc. Cheese cakes are slightly different from other cakes in terms of materials, processing technology and taste. This kind of cake is between cake and dessert, and has attracted more and more attention.It can also be roughly divided into two categories. One category needs to be baked before it can be eaten. It needs to be steamed and baked in the oven. The baked cake is as smooth and delicate as tender tofu, mellow and pleasant, and has a unique flavor. The baked cake can not be demoulded directly or kept cool. It needs to be refrigerated in the refrigerator before it can be taken out for consumption; The other is to use coagulant to coagulate cream cheese or fresh cream, and then combine it with biscuits or several traditional cakes above. This kind of cake can be eaten without oven baking and after freezing.Generally speaking, the surface layer of cheese cake is slightly harder than that of other cakes; The appearance and taste of cheesecake can vary greatly depending on the cheese used and the specific method. Some cheesecakes are dense, while others are fluffy; Some are made of Geely diced slices / powder, while others are made of egg yolk or protein after a little treatment, etc. in short, this cake has a variety of practices, flavors and colors.

Main Ingredients

• corn flour 25 g

Auxiliary Ingredients

• cheese 250 g
• Animal milk oil 50g
• Milk 50 ml
• cream 75 g
• yolk 138 g
• protein 150 g
• corn starch 10g