I like to drink coffee, hot or cold.So sometimes, when you're making a meal, you wonder if you can put coffee in it, and today, looking at the cream cheese in the fridge that's been unwrapped for days, you feel like you need to use it up.The best place to go is to have a light cheese cake, and then look in the drawer and use the pure coffee that you bought back a long time ago, and the final taste is just right, without the bitterness of pure coffee, but leaving the unique aroma of coffee, blended into the cake, diluted the sweetness, I like it.Ingredients: 180 grams of cream cheese, 3 eggs, 55 grams of low-fat flour, 75 grams of refined sugar, 60 grams of yogurt, 40 grams of milk, 5.4 grams of pure coffee (3 bags), 78 grams of soft cream

WHAT YOU NEED

Ingredients

Cheese and cheese 180
Three eggs.
55 grams of low-fat flour
75 grams of fine sugar
60 grams of yogurt
40 grams of milk
78 grams of cream
Pure coffee 5.4 g (3 bags)

How TO MADE Coffee and light cheese

Steps 1 to 4

1. Pouring coffee into milk

2. Stir slowly to dissolve

3. Pour yogurt into the coffee milkshake

4. Stir evenly

Steps 5 to 8

5. Pour into the cream.

6. Stir evenly

7. Cream cheese softened at room temperature

8. Using an electric egg beater to smooth it

Steps 9 to 12

9. Slowly pour into the previously prepared coffee mixture, stirring side by side

10. Until stirred evenly

11. Add the egg yolk

12. Stir evenly

Steps 13 to 16

13. Screening low-fat flour

14. After stirring, put a layer of preservative film in the refrigerator for storage.

15. Protein sub-sugaring to 6 to 7 distributions

16. Take 1/3 and pour it into the cheese paste.

Steps 17 to 20

17. Stir evenly

18. And then back into the protein tank.

19. Keep stirring

20. Pour the mixed cake paste into a 7-inch mold and shake it lightly.

Steps 21 to 24

21. In the lowest level of the preheated oven, insert a pan filled with cold water, put the cake on the second-lowest level of the oven and bake it using a waterproof method; bake it at 150 degrees for about 70 minutes, dry it in the oven, remove the mold, refrigerate it for more than 4 hours and cut it for consumption

Handy cooking tips

　　"1. pour the coffee into the milk during the dissolution, if it is not easy to melt, it can be slightly heated and then dried; 2. if the cheese is not easy to absorb at room temperature, it can be heated and absorbed; 3. the egg yolk cheese paste must be refrigerated, so that it increases its viscosity and mixes well with the protein; 4. pay attention to the degree of protein release, just beat smoothly, the degree of appearance of fine lines can soon be over, and it is easy to crack when baking; 5. if you use a solid base mold, you can sit directly in the water using the water bath method; 6."