Light Cream Cheesecake
Introduction:
"It's sour, sweet and delicate. It's not greasy to eat in summer."
Production steps:
Step 1: cream cheese, light cream and yoghurt are whipped with warm water
Step 2: add 2 egg yolks, sift in the low flour and stir well
Step 3: add sugar to the protein in three times
Step 4: when the protein is hard, it looks like an inverted triangle at the bottom~
Step 5: put one third of the protein into the egg yolk cheese paste, stir well, then pour all the egg yolk paste into the protein, stir well
Step 6: preheat the oven to 160 ℃ ~ wrap tin paper on the bottom of the pan, pour in the egg paste, shake out the bubbles ~ pour about 3cm water into the pan~
Step 7: 160 ℃ for 65 minutes. I've been baking for a long time. The color on the surface is a little dark. I'll master the time according to my own oven~
Step 8: Delicious~
Materials required:
Cream cheese: 130g
Light cream: 55g
Eggs: 2
Yogurt: 70g
Low powder: 35g
Fine granulated sugar: 55g
Note: 1. My open bottom baking plate is about 20cm in diameter, a little big, it's best to make a 6-inch or so ~ 2. The ratio of yogurt and sugar can be adjusted slightly according to my own taste, I like a little sweeter, but the sour taste is not very heavy ~ I like a little more sour yogurt~
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Qing Ru Lao Dan Gao
Light Cream Cheesecake
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