How to make light cheese cake

Light Cream Cheesecake

Ingredients: 180g cream cheese, 3 eggs, 100g yogurt, 78g light cream, 55g low gluten flour, 72g sugar

How to make light cheese cake

preparation:

How to make light cheese cake

1. Separate yolk and protein from egg;

How to make light cheese cake

2. Take a piece of oil paper, cut an ellipse according to the shape of the bottom of the mold, and then cut a long strip higher than the height of the mold, and put it into the bottom and around the mold respectively for standby;

How to make light cheese cake

How to make light cheese cake

How to make light cheese cake

1. Soften the cream cheese at room temperature and beat until smooth;

How to make light cheese cake

2. Slowly pour in the yoghurt and beat evenly;

How to make light cheese cake

3. Add light cream and beat well;

How to make light cheese cake

4. Add egg yolk and stir well;

How to make light cheese cake

5. Sift in the low gluten flour, stir with a scraper until the flour is completely mixed with the cheese paste, cover it with plastic film and put it in the refrigerator for storage;

6. In another basin, beat the protein until it is thick, and then add the sugar in several times until the protein is in the state of wet foaming (less than dry foaming);

7. Take out the cheese paste which has been refrigerated to a thick state, add the 13 whipped protein into the cheese paste, and mix evenly;

8. Pour the mixed egg paste back into the protein bowl, continue to stir, mix well, that is, cheese cake paste;

9. Pour the cake paste into the mold until 8-9 minutes full;

10. Put the mold into the baking pan and fill it with water;

11. Put it in the middle and lower layer of the preheated oven, 160 degrees, 60 ~ 70 minutes, put it out of the oven until it is cooled, demould it, and refrigerate it for half a day before eating it. The taste is better;