Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

Production steps:

Step 1: prepare a 6-inch round mold with a flexible bottom. Spread a layer of softened butter on the inner wall of the cake mold to prevent sticking

Step 2: because of the water bath method, the bottom of the movable bottom mold should be covered with a layer of tin foil

Step 3: because of the water bath method, the bottom of the movable bottom mold should be covered with a layer of tin foil

Step 4: Ingredients: 125g cream cheese, 2 eggs, 50g animal cream, 75g yogurt, 33g low powder, 50g fine sugar

Step 5: take the cream cheese out of the refrigerator, weigh it directly and put it into the food serving cup

Step 6: add light cream

Step 7: add yogurt

Step 8: make it smooth without particles

Step 9: pour into the container

Step 10: add two yolks to the cheese batter and beat well with an egg beater

Step 11: sift in the low powder

Step 12: add two egg yolks to the cheese paste, beat well with an egg beater, mix well, and refrigerate

Step 13: isolate the protein and start beating it

Step 14: when the protein is stirred to a thick bubble, add the fine granulated sugar in three times,

Step 15: protein playing

Step 16: lift the egg beater and pull out a curved sharp corner

Step 17: Take 1 / 3 protein into the cheese paste, stir well

Step 18: put it all back in the protein

Step 19: mix well and add in the cake mould

Step 20: put the cake mold on the baking tray, fill the baking tray with hot water, put the baking tray into the lower layer of the preheated oven, 160 degrees, heat up and down, bake for 1 hour to 70 minutes

Step 21: don't rush to demould the freshly baked cake. After it cools naturally, refrigerate it for 5 hours.

Step 22: cut again

Materials required:

Cream cheese: 125g

Animal light cream: 50g

Yogurt: 75g

Low powder: 33g

Eggs: 2

Fine granulated sugar: 50g

Note: baking: water bath method, lower oven, up and down the fire, 160 degrees, 1 hour to 70 minutes

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao