How to make light cheese cake

• 

  1.Separate the egg yolk and egg white and put them into two containers respectively.

• 

  2. Cream cheese + coconut milk, heat and melt over low heat over water, use while melting Stir with a hand mixer to prevent uneven heating.When the cheese melts into small pieces, add butter and continue stirring until the cheese becomes a paste.Add egg yolks one by one, adding each egg yolk.Stir quickly to prevent the egg yolk from clumping and cooking, then add sifted flour and cornstarch and mix evenly.

• 

  3.Use an electric egg beater to beat the egg whites until fish-eye bubbles appear.Add granulated sugar and beat until wet peaks occur, that is, the texture of the egg batter will disappear as soon as it appears.

• 

  4. Pour 1/3 of the beaten egg whites into the egg yolk paste basin and stir.Mix well, then pour all the mixed egg batter into the remaining egg whites, continue to mix evenly, do not be too careful, and do not stir in circles.

• 

  5.For better demoulding, you can cut a piece of oil paper the same size as the bottom of the mold Spread it inside the mold, smear the inner periphery of the mold with butter, and then pour the mixed batter into the mold.Because it requires a water bath method, it is recommended to use a mold with a solid bottom.If it is a mold with a loose bottom, wrap it with tin foil around the outside.Okay, preheat the oven to 135 degrees, bake the bottom layer at 135 degrees for 90 minutes, put 1cm of high-temperature water in the baking pan and bake using the water bath method.

• 

  6. There is no need to turn it upside down after baking.You can unmold it immediately.Be careful to use gentle techniques because the cake It's very tender and can be eaten after 4 hours in the refrigerator!