cheesecake

Overview

I finally found this pastry recipe. There is no butter in the recipe and less sugar, so it doesn’t feel greasy and has a delicate and fresh taste. Add some blueberries or cherries to the cake to make it even better. In short, if you are a cheese lover, please make this cake:)

Tags

• baking
• cream cheese
• egg yolk
• flavored wine
• fresh cream
• low gluten flour
• yogurt
• fine sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 Soften cream cheese at room temperature or in water

   

2. 2 Stir until smooth, then add sugar and stir well

   

3. 3 Add the egg yolk in 2 portions and mix well

   

4. 4 Add yogurt all at once and mix well

   

5. 5 Add lemon juice and wine and mix well

   

6. 6 Beat the fresh cream until 5-6 and distribute it

   

7. 7 Add the fresh cream to step 5 and mix well with a rubber spatula

   

8. 8 Sift in the low-gluten flour, mix well with a manual egg beater, and set aside

   

9. 9 In another clean basin, add the egg whites in 3 batches and beat with granulated sugar until it is between wet and dry

   

10. 10 After beating, add a small amount of egg whites into the cheese paste in the previous step, mix well with a rubber spatula, then pour the cheese paste into most of the remaining egg whites (the egg whites will become smooth if not beaten for a few seconds, before mixing with other ingredients, beat them a few times again to become smooth, and mix immediately), mix well with a rubber spatula

    

11. 11 Pour into a mold lined with baking paper at the bottom and wrapped with baking paper on all four sides (smear butter inside the mold, and then stick the baking paper on it to make it very compliant), and shake the mold a few times

    

12. 12 Using water-proof baking means placing the mold in a baking pan filled with water for baking. However, I don’t like to put the mold directly into the water. It is troublesome to wrap it with tin foil. I usually put the baking pan and the baking mesh on the same layer, with the baking mesh on top of the baking pan. Pour 1-2cm high hot water into the baking pan, and then place the mold on the baking mesh. This way, you can bake with water without letting the mold come into direct contact with the water

    

13. 13 degrees, middle and lower layers, bake for 1 hour. After 1 hour, the surface color is lighter, adjust to 180 degrees, and let it color until it becomes a beautiful color. Let cool to room temperature and refrigerate for 3-5 hours before serving.