Delicate and delicious food loved by everyone ----- light cheese cake
Speaking of light cheese cake, I made it twice last year. Most of the cheese cakes I made were heavy cheese. It's really sweaty and the heat is really high. My little bear's belly is now comparable to that of Pooh. Light cheese has the mellow smell of cheese, but the heat is lower than that of heavy cheese. Therefore, if you really like cheese cake, light cheese is also a great choice.Last time, there was still a part of cheese left. It was just used to make a light cheese. It tastes better after being refrigerated.6-inch round dieIngredients: cream cheese 125g light cream 50g yogurt 75g egg 2 low powder 33g white granulated sugar 50gBaking: water bath, middle and lower layers of oven, 160 degrees, 65 minutes.1. Because I use the water bath method of draining the lower layer of the oven and placing the cake mold on the baking net, so I put it on the middle and lower layers. If you use the water bath method of filling the baking pan with water and placing the cake mold in the baking pan wrapped with tin foil, you can bake it on the lower layer of the oven.
Step 1 . Put cheese, light cream and yogurt into the blender.
Step 2 . Stir until smooth.
Step 3 . Add two yolks and mix well.
Step 4 . Sift in low flour and mix well.
Step 5 . Put the cheese batter mixed in the refrigerator for cold storage.
Step 6 . Beat the egg white with sugar until it foams wet.
Step 7 . Mix the egg white with the cheese batter three times.
Step 8 . Pour into the cake mold for baking.
Step 9 . The baked cake tastes better after being taken out of the oven and put at room temperature, and then refrigerated for several hours.
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