Homemade Cottage Cheese
Light cream/sour cream/yogurt
Low gluten flour/maize starch
Make three kinds of baked heavy cheesecake with homemade cheese for a super quick, oil-free recipe
Prepare the ingredients.6 inch mold with baking paper, preheat oven 180 ° C. I used light cream this time, equal sour cream substitution is baked New York cheesecake, equal sour cream substitution is baked sour cream cheesecake.
Cream cheese with sugar and salt, smooth with a whisk over hot water on low speed.
Add two eggs and beat well. Full low speed, just mix well, don’t beat in too many air bubbles, beat a little bit use a spatula to adjust uneven ingredients on the sides and bottom of the bowl, beat again. Same below.
Add light cream and beat well.
Add the flour and beat well.
Pour into the moulds and send to the middle of the oven at 180°C on top and bottom for 30 minutes.
Cool in the oven and take it out, you can eat it straight away or eat it chilled.
When I baked it again, I thought 180°C for 30 minutes would be better, so I modified the recipe to 200°C, but the temperature and time should be decided according to the temper of your oven.