Light Cream Cheesecake

2024-08-03 15:01:32 642

On a scorching summer day, enjoy a delicious light cheesecake with a unique flavor. The gluttonous fatty fish uses ACA ATO-HB38HT to bring you a delicious summer cake. Take a bite and the aftertaste is endless.

Details of ingredients

Cream cheese 200g
Pure milk90g
Low gluten flour45g
lemon juiceA few drops
butter60g
yolk10
fine sand80g

Technique

difficultyintermediate
workmanshiproast
tasteother
timeThree hours

Steps to make Light Cream Cheesecake

1. Take a flat bottomed pan, add an appropriate amount of water to the pan, and take another stainless steel bowl. Put in the cream cheese and milk, heat them over water, and stir them evenly until smooth and free of particles.
2. Add butter to the cream cheese and stir until the butter dissolves. Stir evenly until no oil stars are visible.
3. Turn off the power of the induction cooker and add three egg yolks in batches, stirring evenly.
4. Sift in the low gluten flour and stir until a fine egg yolk paste without dry powder is obtained.
Add 5.5 egg whites to 1 teaspoon of lemon juice; Add water to the baking tray and start preheating.
Add 6.80g of sugar to the egg white three times and beat until it is wet and foamy.
7. Take 1/3 of the beaten egg white and add it to the egg yolk paste. Cut and mix evenly; Pour the evenly mixed egg yolk paste back into the egg white and stir evenly.
8. Pour into an 8-inch cake mold, smooth it out, and shake off any larger bubbles.
9. Place it in a preheated oven, using a water bath method, with a middle layer of upper and lower heat, and bake at 140 degrees Celsius for 30 minutes. Then bake at 170 degrees Celsius for 30 minutes, for a total of 60 minutes.
10. Take out the grilled light cheesecake, let it cool, and refrigerate it in the refrigerator for 6 hours!