How to make marble light cheesecake

Marble light cheesecake is a dish rich in nutritional value. It is easy to make and has good color, aroma and taste. The taste is neither salty nor bland, just right. This dish looks like it can help people increase their appetite and aid digestion. Making a dish like this when you go home can also help kill time.

1. Weigh all the materials and set aside

2. Evenly spread butter on an eight-inch square cake pan and sprinkle with low flour, also sprinkle all around to prevent it from being difficult to demould.

3. Cut the cream cheese into small pieces, beat until smooth, add about 50ml of milk, beat until slightly fluffy, and set aside.

4. Heat the remaining milk and evaporated milk to 60 degrees, sift in corn starch and low flour, stir well, and sift several times. When stirring, sift the powder while stirring.

5. Stir the paste until it is smooth and free of bubbles.

6. Mix the flour paste and cheese paste.

7. Add four egg yolks, lemon juice and vanilla extract, mix well and set aside.

8. Beat the egg whites until stiff peaks form.

9. Take one-third of the egg whites and add them to the cheese paste. After stirring slowly and evenly, pour in the egg whites and stir everything well. The process must be carried out slowly to avoid defoaming of the protein.

10. Pour the cake batter into the mold, shake out the bubbles, then pour the chocolate sauce into the cake batter and use a toothpick to draw patterns.

11. Put the mold into the oven, add boiling water to the baking tray, bake at 180 degrees for 15 minutes, then change to 165 degrees and bake for 45 minutes, then remove from the oven and cool.

I would like to remind you that you can eat marble light cheesecake with white porridge. It is light and healthy, and extremely beneficial to human health. This is one of the reasons why it is so popular.