Lead: I like the taste of light cheese very much, which is dense and delicate, sweet and milky. The following method of 6-inch cheesecake is compiled by me for everyone, hoping to help everyone!

Ingredients

2 eggs

Cream 50g

step

　 1

Prepare materials.

　2

Cream cheese, yogurt and whipped cream are put into a blender and stirred until they are soft and smooth without particles.

three

Put the mixture into a large bowl, add 2 egg yolks and stir well.

four

Sieve in the low powder and stir evenly with a scraper.

five

Send protein.

six

Add 1/3 sugar until fine bubbles appear in the protein, and continue to beat.

seven

When the protein becomes thick, add 1/3 sugar and continue to beat it.

When the egg white is streaked, add the remaining sugar and continue to send it away.

Finally, the protein is sent into hard foam, as shown below. (even if a little protein is tilted, it will form a sharp corner, and the sharp corner will not fall back.)

Mix the protein cream of 1/3 with that of step 3.

Then pour the mixture into the egg white cream bowl and continue to mix evenly.

The bottom of the movable bottom die is wrapped with tin foil, and a layer of oil is coated on the inner wall of the die.

Stir the cake paste evenly and pour it into the mold.

The mold filled with cake paste was shaken a few times. At this time, it is best to wrap a layer of tin foil on the outermost surface of the mold to prevent water from entering the movable bottom. I'm lazy, I don't have a bag, and I don't seem to get into the water.

Then put it into a baking tray, and pour about 2~3cm of water into the baking tray.

Oven 160 degrees, put the baking tray in the middle and lower layers and bake for 60 minutes. This is the cake after baking.

Just let it stand and cool, and then it can be easily demoulded. After that, you can eat it in the refrigerator for 4 hours, and the taste is better.