Light cheese cake is made mainly with protein and cheese paste mixed to make its structure extremely soft, with a strong cheese flavor, decorated with flowers made from vinegared turnips, and is a good afternoon tea.

WHAT YOU NEED

Ingredients

25 grams of low-fat flour
120 grams of Danish cheese
50 grams of animal fat
75 grams of yogurt
Two eggs.
A little bit of butter.
40 grams of white sugar

How TO MADE Light cheese cake

Steps 1 to 4

1. The material is ready.

2. 6 inches of softened butter in the bottom mold, wrapped in tin paper at the bottom.

3. The softened cheese is put into the blender and poured into the light cream.

4. Pour it into the yogurt.

Steps 5 to 8

5. Cover the lid and play slowly for five minutes.

6. The thick cheese is good.

7. Add 2 egg yolks to the cheese paste, stir evenly, pour into the sieved low powder, cut evenly with a rubber scraper knife.

8. Sugar is added to the protein three times to distribute the protein to nine.

Steps 9 to 12

9. Add one-third of the finely chopped protein to the cheese dough in method 7 and mix evenly, then pour into the remaining protein and continue to mix evenly.

10. It is poured into a mold, placed in an oven with warm water (2 cm high), placed in the lower layer of a preheated oven at 150 degrees, baked for about 60 minutes.

11. The finished product is placed in the refrigerator and refrigerated for 2-3 hours.

12. Refrigerated finished products.

13.

Handy cooking tips

　　The cheese paste should be thick and without particles.