The ingredients of this light cheesecake are simple and easy to operate, and The little white will not fail Simple and easy to learn, the milk is fragrant, and it melts in the mouth Compared to the heavy cheesecake, its taste is lighter
By Mattie Mengting
<h2>Royalties</h2>
Almond flour 30 g
Erythritol 18 g
Cream cheese 120 g
Light cream 50 g
Coconut milk 65 g
2 eggs
Lemon juice / apple cider vinegar 4 drops
<h2>Practice steps</h2>
1: Separate the egg whites and egg yolks and set aside
2. Place the cream cheese in advance to soften at room temperature
3: Whisk the cream cheese with light cream, coconut milk and egg yolk until smooth
4: Sift in the almond flour and stir well
5: Mix the egg whites with lemon juice and whisk at high speed until they froth
6, add erythritol in batches to send to lift the hook
7, the protein paste is added to the almond paste 3 times and stirred slowly (each time should be stirred evenly and then added to the next time)
8, add oil paper in the mold to smooth the surface, the bottom is wrapped with tin foil
9: Fill the baking sheet with 2/3 of the hot water and put the mold on it
10: Preheat the oven at 180 degrees and bake for 50 minutes in the middle layer, cover the surface with tin foil when baking for 25 minutes
11, start it, refrigeration is more delicious
<h2>Tips</h2>
Ingredient list: 1 whole part of calories 890 calories, 6 grams of carb, 23 grams of protein, 86 grams of fat, can be divided into about 10 pieces
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