First, the practice of light cheese cheesecake
1. Before making light cheesecake, be sure to prepare corresponding materials, such as three eggs, some cream and cheese, low-gluten flour, milk, butterscotch and lemon juice.
After these materials are ready, you can separate the egg yolk from the egg white and put it in an oil-free and water-free basin. Then find a basin, pour in cream cheese and milk, and then put this small basin with cream cheese and milk into a big basin with hot water and soak it in it. This is a water insulation heating process. Cream cheese and milk should be mixed evenly until smooth and free of any particles.
The next step is to add some butter to the already stirred milk and cream cheese, and then stir it evenly after the butter is completely melted. Then you can take out the pot and separate it from the hot water. Add three egg yolks, and stir each one evenly. Then put some low-gluten flour in the ingredients just prepared and mix well. You can't see any flour particles.
4. Then you can take out the baking tray, fill it with 7 water and put it in the lower layer of the oven. Adjust the temperature to 180 degrees 15 minutes, and preheat the oven first. Next, pour the prepared sugar into the egg white, stir it quickly first, and then beat the egg white into bubbles quickly. Then take 1/3 of the protein and put it into the egg yolk paste and stir well. Then pour this batter into the remaining egg whites and stir well, stirring into the shape of cheesecake.
When baking, you can put some oil in the cake mold or put a layer of baking paper or tin foil in it, and pour the cake into the cake mold. Then stuffy in the oven for 30 minutes, demoulding and eating.
Two. conclusion
It can be seen that the practice of light cheesecake is still very simple, and there are not many ingredients needed. It won't be too much trouble to do it at home You can try it at home if you are interested.