50g milk (mixed butter and whipped cream)

25 grams of milk (mixed with corn starch)

Light cream 25 grams

Corn starch 13g

38 grams of low-gluten flour

Cream cheese125g

40 grams of butter

3 egg yolks

Three proteins

40 grams of baby sugar

Necessary equipment: manual egg beater, electric egg beater, rubber scraper, flour sieve, egg beater, etc.

How to make light cheesecake with zero failure?

Get all the materials ready

Put the cheese in the microwave oven for about 30 seconds, put it in a container and beat it evenly with a manual eggbeater for later use.

Weigh 40 grams of butter, 50 grams of milk and 25 grams of whipped cream, put them into a container, heat and melt them in water, and stir them evenly;

Pour the mixture of butter, milk and whipped cream into a cheese basin and stir until there are no particles; Make cheese paste

Add three egg yolks to the prepared cheese paste and stir well for later use; Preheat oven 190 degrees, 10 minutes.

Add13g corn starch to 25g milk. Because corn starch is easy to precipitate, it should be added while stirring.

Pour the stirred milk corn starch paste into the cheese paste and stir evenly;

Add 38 grams of low-gluten flour to the cheese paste mixed in the previous step and stir until there are no particles;

Sieving the evenly stirred batter to make the cheese paste more delicate and particle-free; If the screen won't go down, crush it with a rubber scraper.

Add a few drops of lemon juice to the egg white, stir at low speed, and add the young sugar three times;

Send it until a soft little pointed hook appears, which is in the form of wet foam.

First, add one third to the cheese paste and stir it evenly by stirring.

Pour the stirred cheese paste into the remaining protein paste and stir evenly by turning;

Oil paper is spread on the bottom of the light cheesecake mold, and salad oil is brushed around it;

Pouring the mixed cheese cake paste into a mold,

Pour clean water into the baking tray and send the mold into the oven; Bake with 190 degree for about 20 minutes, middle layer; After coloring, adjust the fire to 140 degrees and bake for about 70 minutes;

Don't take it out when the time is up, turn off the fire and let it sit in the oven for about 20 minutes before taking it out and demoulding;

This cake tastes great! Although it takes a long time to bake, it does not need to be refrigerated. This is a good recipe for making light cheesecake.