Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"The first time I tried light cheese, I completely copied Jun Zhi's formula. The whole baking process was pretty good. Just because Jun Zhi's book says that if you don't stick the mold, you can put butter on the inner wall of the mold to facilitate demoulding, so you give up the idea of the original oilpaper pad. It's a real shame. "

Production steps:

Step 1: prepare raw materials

Step 2: put cream cheese, light cream and yogurt into the cooking machine

Step 3: make it smooth without particles

Step 4: pour into a large bowl

Step 5: add two yolks,

Step 6: beat well with egg beater.

Step 7: sift in the low gluten powder

Step 8: mix well with a rubber scraper and refrigerate

Step 9: pour the protein into a large bowl, beat it with an egg beater until the fish eye blisters, and add 1 / 3 sugar

The tenth step: beat the foam to thick and add 1/3 sugar.

Step 11: hit until the beginning of the lines, the last 1 / 3 sugar

Step 12: beat until close to hard foam

Step 13: take out the cheese paste, dig 1 / 3 protein into the cheese paste.

Step 14: mix well with a rubber scraper

Step 15: rewind the protein

Step 16: mix well

Step 17: pour it into the mold with oil on the inner wall

Step 18: put the mold into the baking pan, fill the pan with water, put it into the oven with 160 ℃ preheating, and then put it into the lower layer.

Step 19: bake for 1-2 hours, color the surface evenly and then come out of the oven

Step 20: let it cool naturally

Step 21: let it cool naturally

Step 22: after demoulding, refrigerate for more than 4 hours

Materials required:

Cream cheese: 125g

Cream: 50g

Eggs: 2

Yogurt: 75g

Low gluten powder: 33g

White granulated sugar: 50g

Note: cream cheese, light cream and yogurt do not need to be put to room temperature. After they are taken out of the refrigerator, they are directly put into the cooking machine to beat the bottom mold. It is not recommended to apply oil as you said. It should be easier to demould the mold by putting oil paper on the bottom

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao