The method of light cheesecake

Ingredients: 200g of cream cheese, 60g of butter, 90g of pure milk, 5 eggs, 28g of low-gluten flour, corn starch 18g or raw flour, 85g of sugar, a few drops of lemon juice or white vinegar?

Exercise:

1. Melt cream cheese and butter in water, and stir well with an egg beater until the cheese is no longer granular.

2. Add milk and stir well for later use.

3, protein egg white separation, add a few drops of lemon juice or white vinegar to the egg white, and then send it until the fish eye bubbles disappear, add white sugar at one time, continue to send it, and send it to hard foaming, that is, when the egg white is lifted with a small sharp corner, the protein cannot be poured out.

4. Beat the egg yolk with an egg beater at low speed for 5 seconds and break it up.

5. Then pour the egg yolk liquid into the mixed cheese liquid and divide it into several times. Stir it while pouring, and be sure to stir it evenly.

6. Sieve the low flour and starch for three times, then sieve them into the egg yolk cheese paste in turn, stir while sieving, and stir evenly until the flour has no particles.

7. Pour the beaten protein into the cheese yolk paste three times and stir well.

8. Then preheat the oven for 150 degrees 10 minute. We wrap the bottom of the 8-inch cake mold with tin foil, and then put an 8-inch cake paper in the mold and wrap it around the edge for better demoulding.

9. Then pour the cake paste into the cake mold, put it in the baking tray (add about 3cm of water to the baking tray, then put it in the oven, bake at 150 for 20 minutes, and then adjust the temperature to 140 for 40 minutes after coloring.