Materials:

Eggs, 3 pieces of cream cheese, 200g.

Low gluten flour 10g corn starch 15g.

Milk130g butter 40g

35g of fine sugar and 2g of baking powder.

Tatar powder 1g

The method of light cheesecake

Step 1

Egg yolk and egg liquid are separated, and the container containing egg liquid cannot have water.

Second step

Add 5g white sugar to the egg mixture and stir well.

Third step

There is no milk at home, so we use blended milk powder.

Fourth step

Boil a pot of water in advance, turn off the heat after the water boils, and melt the cream cheese in the water. If the room temperature is enough, this step can be omitted until it can be stirred without too much effort.

Step five

Sieve the flour and starch into the stirred egg yolk liquid, stir well, add one third of the milk, stir well, and then add the rest of the milk and stir well.

Step 6

Pour the mixture of eggs, milk and flour stirred in the last step into a small pot, heat it over water (low fire), and keep stirring until the bubbles disappear and begin to paste.

Step 7

Add butter and stir well. If it is hot, let it cool down a little.

Step 8

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

Step 9

Next, send the egg white, add tower powder and baking powder to the egg white, and beat it at low speed until it is wet and foaming.

Step 10

Mix the egg white with the paste from step 8, pour it into a 6-inch mold, shake out bubbles, put it in an oven preheated to 250℃, bake at 230℃ for 10 minute, and then bake at 130℃ for 50 minutes.

Step 1 1

Finished product out of the pot