As a cheese controller, I really like this cake, which tastes like cheese, but because it replaces some of the flour with cream cheese, it is softer and more delicate than cheese.Pick it up, bite it lightly, and melt it in your mouth without chewing it.The fragrance of the cheese is spread between the teeth of the tongue, and the sweetness of the silk blossoms on the taste buds, as if performing a magical waltz, intoxicating.The taste of light cheese cake is refreshing compared to the thick taste of heavy cheese cake.The low fat content and calories make light cheese cakes more appealing to sweet eaters who are worried about gaining weight.A cup of coffee, a piece of light cheese cake, and the delicious taste completely conquered me.And will you do the same?

WHAT YOU NEED

Ingredients

100 grams of cheese
50 grams of milk
37 grams of low-fat flour
10 grams of cornstarch
Two eggs.
Two eggs.
1 g of lemon juice
15 grams of white sugar
30 grams of white sugar

How TO MADE Light cheese cake

Steps 1 to 4

1. The cheese is softened at room temperature, heated in a waterproof way, and stirred with an egg beater until it is smooth and without particles.

2. Add white sugar (15 g) to the milk and continue stirring until the white sugar is completely melted.

3. The cheese is sifted once, then added to the egg yolk and stirred evenly.

4. Low-fat flour and cornstarch are mixed through a sieve, added to the cheese paste, and stirred evenly.

Steps 5 to 8

5. The dough is sifted once more, and the dough is backed up.

6. Egg whites with white sugar (30 g) and lemon juice are beaten with an electric egg beater to a moist foam.

7. Pour the cheese paste into the protein cream and stir evenly.

8. The outside of the mold is wrapped in tin foil to prevent water infiltration.

Steps 9 to 12

9. The inner bottom of the mold is covered with a layer of oil paper, and the mixed dough is poured into the mold.

10. Preheat the oven, fill the pan with water, and the water will be 1/3 of the mold.

11. Place the mold in a baking pan with plenty of water, then put it in the oven, bake it on 180 degrees, lower it to 200 degrees, wait 15 minutes for the surface to color, then lower it to 150 degrees, lower it to 170 degrees, and bake it for 40 minutes.

12.

Handy cooking tips

　　Avoid cutting the dough in circles, cutting it in one direction like a stew, otherwise it is easy to cause the egg yolk to melt severely.2. When baking, be sure to add water to the baking tray, otherwise the baked cake will crack easily.3. freshly baked cakes are soft, after cooling they are placed in the refrigerator for three hours and then taken out for consumption, they taste better.