Ingredients:
Eggs: 3; Low-gluten flour: 40g; Sugar: 45g; Milk: 60ml; Cream cheese: 125g; Butter: 30g.
Accessories:
Crushed Oreo cookies: appropriate amount.
Seasoning:
White vinegar: appropriate amount.
Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Simple.
Steps for making Oreo Light Cheesecake
Weigh the ingredients that need to be weighed in advance (the recipe is for a 6-inch cake).
Separate egg yolks and egg whites into bowls without oil or water.
Melt softened butter and cream cheese in a double boiler and stir until smooth.
Add pure milk and stir well.
Add egg yolks to the cheese mixture in batches.
Stir well.
Sift low-gluten flour into the cheese mixture.
Mix in a straight line until there is no dry powder.
Add crushed Oreo cookies.
Add a few drops of white vinegar and sugar to the egg whites and beat until the egg beater lifts up to form a small bend.
Mix well.
Add one-third of the egg white foam to the batter and mix well (do not stir in a circular motion).
Add another one-third of the egg white foam and batter and continue to mix quickly.
Pour the batter into the remaining egg white foam and mix quickly.
Line the mold with oil paper, pour in the cheese cake batter, and shake lightly to remove air bubbles.
Preheat the oven, add water to the baking tray, and bake in a water bath at 130 degrees Celsius (266 degrees Fahrenheit) for 1 hour.
After baking, shake it lightly twice and let it cool.
Remove the cake from the mold after it cools, and refrigerate it overnight for better taste.
Finished product.
Finished product.
Finished product.
