This square fits a six-inch circular mold and an elliptical mold.Pay attention to the amount of making two cakes at a time.Or a separate eight-dimensional circular mold.

WHAT YOU NEED

Ingredients

100 grams of cheese
90 grams of white sugar
Four eggs.
100 grams of milk
60 grams of low-fat flour
30 grams of cornstarch
50 grams of butter
A little lemon juice

How TO MADE Light cheese cake

Steps 1 to 4

1. Isolate proteins and egg yolks.

2. Butter waterproofing melting reserve

3. Cut the cheese into small pieces, put it in a large bowl, and add 30 grams of sugar.

4. Heat the large bowl with waterproofing, stir until smooth and without particles, heat the egg yolk one by one, and stir evenly.

5. In the cheese, milk and lemon juice are added in turn, stirred evenly, sifted into low-flour and cornstarch, and stirred evenly with a manual egg beater.

6. Add the melted butter and stir evenly.

7. To make a protein cream, add a few drops of lemon juice to the egg yolk, start stirring with an electric egg beater, and add 60 grams of sugar three times.

8. The protein cream is stirred until it is distributed, i.e. moist foaming.

9. Mix the protein cream and the cheese paste three times, be careful to use the chopping method (similar to the frying method) when stirring with a scraper, do not draw a circle stirring.

10. Preheat the oven at 150 degrees, put the pan at the bottom, and pour it into clean water.

11. If the mold is live-bottomed, it needs to be wrapped externally with tin foil.

12. Pour the mixed cake paste into the mold for eight minutes, shake it on the counter and shake the bubbles.

13. The mold is placed in the baking net and placed in the middle layer of the oven.

14. Water bath method baked for 60 minutes.

15. After baking, dry and cool, put in the refrigerator and refrigerate.

16.