Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"This is my first time to make light cheesecake. I use meggy's dancing Apple sister's recipe. It's quite successful. I'll try my best to refuel on the way to baking."

Production steps:

Step 1: put the milk, butter and cheese into the basin and heat it with water to dissolve the butter and cheese

Step 2: sift the melted butter and milk to avoid particles

Step 3: put the yolk into the milk and stir well

Step 4: sift in flour

Step 5: stir until there are no particles

Step 6: sugar the egg white three times until it foams

Step 7: take a third of the protein into the yolk paste, quickly stir evenly

Step 8: pour the egg yolk paste into the remaining egg white, stir quickly and evenly, preheat the oven for 170 degrees, put the baking tray into hot water and put it into the oven

Step 9: pour the egg yolk paste into the mold and shake out bubbles,

Step 10: put the cake mould on the baking tray with hot water and bake for 60 minutes

Step 11: bake the back end and let it cool

Step 12: cut into small pieces and serve

Materials required:

Cream cheese: 150g

Butter: 50g

Low gluten flour: 50g

Eggs: 5

Sugar: 50g

Milk: 170g

Corn starch: 10g

Precautions: 1. The baking time depends on your oven. 2. If the mold is in the water, it is only limited to the fixed bottom mold. 3. If it is a mold with a flexible bottom, open the baking tray and mold to prevent water from affecting the taste. 4. When turning the cake paste, be sure to turn it up and down instead of drawing circles to avoid defoaming,

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qing Ru Lao Dan Gao