Light Cream Cheesecake -You Are Foodie

By Elsie
41

Light Cream Cheesecake

A gust of wind blew up in the early hours. Children like to eat more. But the Internet says there is no egg in it today and there is no cheese in it tomorrow. I dare not buy it. Do it yourself.

Main Ingredients

Corn oil 40ml
sugar 50 grams
egg 2
Low powder 50 grams
milk 100ml
cheese 85 g

Auxiliary Ingredients

6-inch mold 1 piece

Basic baking. Suitable for beginners like me.

Step 1 . Raw cheese 85g

Step 2 . Stir in water until smooth and delicate

Step 3 . I put the oil and milk directly together. Save washing so many appliances

Step 4 . Pour it directly into the cheese and stir until it is completely mixed

Step 5 . Separate 2 large eggs and put the protein into the refrigerator.

Step 6 . Add egg yolks one by one and stir well.

Step 7 . Sift in low powder and stir evenly. I like those with delicate taste, so I add 50g of low powder. Generally, 35 grams is enough. That way, the finished product is more tender.

Step 8 . The egg whites are whipped until there is a small hook. It's completely said that the taste will be hard. So I only hit this level.

Step 9 . Mix part of the egg white with the egg yolk first, then pour it back into the egg white paste and stir well. Put oil paper at the bottom of the 6-inch mold. Pour in the cheese paste and shake it gently to make bubbles. Preheat the oven at 140 degrees. Put it into the penultimate layer and fill it with water. Bake at 140 degrees for 30 minutes

Step 10 . After 30 minutes, the color is changed to 120 degrees, and the fire goes up and down for 60 minutes. Bake at low temperature.

Step 11 . After baking, put it in the oven for half an hour and take it out. Natural retraction.

Step 12 . Reverse online. Let it dry a little and demould with a demoulding knife. Put it in the refrigerator for cold storage. The next morning, take out the cut pieces.

Step 13 . Delicate organization. melt-in-the-mouth texture.

Step 14 . Beat a lot of uncles.

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