Oil-free yogurt cheesecake

Tips:

Recipe for a 6-inch mold, the baby will also eat some, like sweet can be added to 45g

Protein basin need to be waterless and oil-free, frozen until there is ice ballast more stable.

Water bath method of baking, molds are recommended to use non-living bottom of the non-stick molds, live bottom remember to wrap the tinfoil can not get into the water

Ingredients to prepare:

Cheese 120g

Yogurt 60g

Light cream 40g

Corn starch 10g

Low-gluten flour 10g

Eggs Royalty judgment yolk 35g

Egg white 75g

Sugar 30g

Lemon juice 2g

Methods:

1, egg yolks and egg whites separated from the town of fibers, egg whites without water and oil-free basin freezer standby

2, cheese + yogurt + cream over water heating and melting to no particles (about 70 degrees), placed in a cooling down to 60 degrees to join the egg yolks and at the same time! Stir well, add sifted flour + powder to mix well, keep warm about 45 degrees standby (can be set up in the just heated with hot water pot)

Preheat the oven on the top of the fire 180 degrees, the bottom of the fire 130 degrees (the back of the temperature will be adjusted, pay attention to) put into the baking dish with water to preheat Oh

3, egg white in three parts with sugar (fish-eye bubbles - fine - with lines) whipping vertical liquid to the beak curved hook

4, take 1/3 of the egg white batter to the yolk batter mix well, pour back to the egg white bowl mix well poured into the bottom of the greaseproof paper side brush oil mold

5, the mold sitting in a baking dish with water, water bath method on 180 degrees baked for 10 minutes, (the oven they clamped a 0.5 thick or so greaseproof paper to reduce the temperature) turn 130 degrees baked for 50 minutes,