Light Cheesecake

Materials:

Eggs 3 Cream Cheese 200g

Low Gluten Flour 10g Corn Starch 15g

Milk 130g Butter 40g

Fine Sugar 35g Baking Powder 2g

1g cream of tartar

Light cheesecake

Step 1

Separate the egg yolks and the egg mixture, and do not put the container of egg mixture with water

Step 2

Step 2

Egg mixture with 5g of sugar and mix well

Step 3

Step 3

The family did not have any milk. milk, use the powdered milk

Step 4

Boil a pot of water in advance, turn off the heat when the water boils, and melt the cream cheese over the water, if the room temperature is enough, you can omit this step, and melt it until it can be stirred without too much effort

Step 5

Flour and cornstarch were sifted into the mixture of the yolks and stirred well. Add one-third of the milk and whisk well, then add the remaining milk and whisk well

Step 6

Pour the flour mixture into a small saucepan and heat over low heat, stirring constantly, until the small bubbles disappear and the mixture starts to turn into a paste

Step 7

Add the butter and whisk well, then allow to cool a bit, if it is very hot

Step 7

Add the butter and whisk well. p>

Step 8

Pour one-third of the paste from the previous step into the softened cheese and stir well, then pour all of it in and stir well

Step 9

Next, whip the egg whites, add cream of tartar and baking powder to the egg whites, and beat them at low speed until they form wet peaks

Step 10

Pour the beaten egg whites into a 6-inch mold. Pour the whipped egg whites into a 6-inch mold, shake out the air bubbles, and bake in a preheated oven at 250℃ for 10 minutes at 230℃, then turn to 130℃ and bake for 50 minutes.

Step 11

The finished product is out of the pan