Cream cheese125g
Low-fat milk/plain yogurt 80ml
25 grams of butter
40 grams of fine sugar
Low gluten flour 20g
Corn starch 10g
Three eggs.
0.5g of salt
A few drops of lemon juice
How to make a light cheesecake?
Get all the materials ready. Separate the egg yolk protein and put it in a clean oil-free and water-free pot.
Put cream cheese, butter and milk in an egg beater, heat it in water and stir until it is fine and sticky.
Pour in the egg yolk several times and stir quickly and evenly (quickly). You can drop a few drops of lemon juice or white vinegar. Stir until the cheese paste is smooth and particle-free.
Sift the low flour and corn starch, pour them into the cheese paste twice, stir them into a uniform batter with an egg beater and scraper, and put them in the refrigerator for 20 minutes after stirring, so that the texture of the cheese paste will thicken, and then mix them with egg white for better stirring effect.
Add salt and fine sugar to the egg white (sugar is added twice). Use electric egg beater to hit at a low speed, accelerate slowly, and then slow down for 2 to 3 minutes. Send it to wet foaming, that is to say, take out the head of the eggbeater and the egg white liquid will hang directly. If you send too much, you will send it to the corner or have no action at all.
The cheese paste is taken out of the refrigerator and the oven can be preheated to 160 degrees.
Take 1/3 egg white and put it into a cheese paste basin, stir it evenly with a spatula, then pour the remaining egg white into a large basin, then pour the cheese paste into the egg white basin, turn it over and mix them quickly.
Put the paper cup into the mold and pour the cake paste into the paper cup. Water bath method, pour cold water into the baking tray, 1 to 2 cm high, and put it in the middle and lower layer of the oven. /kloc-bake at 0/60 degrees 15 minutes, then lower the oven temperature to 130 degrees and bake for another 30 minutes. Don't open the oven in time after baking, open a small crack in the oven door, plug a small shovel, and take the cake out of the oven after half an hour, so that the texture of the cake will be more stable.
Cool and the box.