How to make coconut light cheese cake

Festivals are always inseparable from meat and fish, and there are too many relatives who love meat. If you can master some cooking skills and learn how to make coconut light cheese cake, you can eat delicious food on every festival. It is not difficult to make this dish. As long as you master the skills and put enough thought into it, your family will definitely love you at the dinner table.

1. Preheat the oven to 135°C, and dissolve the coconut milk and cream cheese in water until there are no particles. (If you don’t have coconut milk, you can use pure milk instead (70 grams))

2. Add butter to the melted cream cheese paste and continue to melt until there are no particles.

3. Separate the egg yolk and white. Add the egg yolks to the cheese paste, one at a time, and stir quickly to prevent the egg yolks from becoming granular.

4. Sift the flour and corn starch into the cheese paste, stir well and set aside to cool slightly.

5. Next, beat the egg whites and add fine sugar and beat until wet foam forms.

6. Add the meringue to the cheese paste in batches and mix evenly.

7. Place the 6-inch mold in a baking pan that is larger than it, and add warm water to the baking pan until it reaches about half of the mold.

8. Slowly pour the cheese paste into the mold to eliminate bubbles.

9. Bake in the oven at 135℃ waterbath for about 90 minutes. If you are not sure whether it is cooked through, insert a toothpick and check if there is no batter. Invert it onto a plate while it is still hot, then invert it again and refrigerate for 2 hours before decorating.

People with poor stomachs must pay attention to their daily diet and avoid eating out often. The coconut light cheese cake is simple to make and it is also convenient to make it yourself.