Taste: sweet cooking time: one hour

Lemon raw cheesecake is one of the delicacies. The main raw materials are 28 grams of low-gluten flour and egg white (84 grams of chicken). This kind of food is simple to make and delicious, and is highly respected and loved by the public.

List of more ingredients

Eggs (of hens)

two

yogurt

75 grams

cake flour

33g

berry sugar

50 grams

Animal whipped cream

50 grams

Cream cheese

125g

Lemon pectin

Proper amount

bale

Cooking steps *** 17 More steps

1

Cream cheese, whipped cream and yogurt are put into the cooking machine.

2

Beat until smooth and without particles, and pour into a large bowl.

three

Add two egg yolks

four

Beat well with an egg beater.

five

Sift in the low-gluten flour.

six

Stir well with a rubber spatula and refrigerate.

seven

Now beat the egg whites and add the fine sugar three times.

eight

The egg white is sent to a level close to hard foaming (the eggbeater can pull out a sharp corner and bend slightly when it is lifted).

nine

Take the cheese paste out of the refrigerator, dig the 1/3 protein into the cheese paste and stir it evenly with a rubber spatula.

10

Then pour it all back into the protein bowl.

1 1

Stir well with a rubber spatula.

12

Wrap the bottom of the cake mold with tin foil and pour the cake paste into the cake mold.

13

Add about 3cm of water to the baking tray, put the cake mold into the baking tray, and put the baking tray into the lower layer of the preheated oven, and bake at 160 degrees 1 hour to 70 minutes.

14

Until the skin is evenly colored and the cake is completely solidified, it can be baked. The freshly baked cake is fragile, so don't demould it immediately. After natural cooling, demoulding.

15

Spread a layer of lemon pectin on it, put it in the refrigerator, refrigerate for more than 4 hours, and then cut it into pieces to eat.

16

Cut it and share it!

17

Sweet and sour light cheesecake is delicious!