Using the "waste" bean dregs from breakfast soymilk, blended into the process of making heavy cheesecake, so that each piece of heavy cheesecake is rich in dietary fiber, the heat is reduced, and the cheesecake with bean dregs is more delicate. Soft cotton, can not eat the suffocating odor of bean dregs, kill two birds with one stone!
Cut the cream cheese into small pieces, add sugar to the water and melt it
Add the eggs in turn, stir evenly, then add the next one to ensure that the cheese paste is evenly stirred without particles.
Add bean dregs and continue to stir
Add cornstarch and mix well
Then add half a lemon squeezed lemon juice and mix well
6-inch live bottom mold, wrapped in tin foil at the bottom, pour the cheese paste into 9 minutes, then place the mold in the tray, add half a bowl of water to the tray, and cook in the oven for 150 hours. It is more convenient to refrigerate and release after baking.
1. This cake, because of the addition of bean dregs, greatly reduces the calories of the cheesecake, and, completely, can not eat the bean curd smell of bean dregs, the taste of the cake is softer, and as always, the mellow and mellow. 2. If the cake mold is a live bottom, you need to wrap the edge of the mold with tin foil to prevent the water in the tray from penetrating into the final product. 3, the cake is selected for low temperature and long-term water bath method, do not high fire, so as not to cause the surface of the scorching, the inside is not baked bad taste.