Recipe: Light Cheesecake Cream Cheese Cake

Home Cooking Recipe: Light Cheesecake Cream Cheese Cake



  1. The egg yolk of the egg is separated from the protein. Then pour the cream cheese, 60g milk 1, whipped cream, butter and vanilla into a large bowl and heat it with water. Stir evenly until it melts smoothly and without particles. After cooling, mix 25g of milk 2 and cornstarch and pour it together with the egg yolk. Stir well in the paste. Wait until the egg yolk paste is completely cool and sieved.

  2. Pour the protein and sugar into a large bowl and send it to a wet foam. The egg cage has a small hook that is drooping.

  3. Take 1/3 of the protein out and mix it evenly with the egg yolk paste, then pour into the remaining 2/3 protein and mix well.

  4. Pour the mixed cake paste into the mold and shake the big bubbles on the table. At the same time, the oven is preheated to 160 degrees in advance, and water of about 1 cm is poured into the baking tray.

  5. After the oven is warmed up, put the cake paste into the oven and bake for 30-40 minutes.


1. The temperature of the egg yolk poured into the paste should not be too high, so as to avoid being too hot because the temperature is too high. 2, the protein should be wet to ensure that the cake texture is delicate and soft. 3, the cake must be steamed in the water bath, in order to make the cake soft and tender.

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