How to make Japanese light cheesecake

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  1.Prepare the ingredients, weigh the powder and weigh the liquid with a measuring cup

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  2.Insulate the water, put the cream cheese and milk into it and blend

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  3.Add the whipped cream and beat with eggs

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  4. Put the water over the fire over low heat, beat the eggs with eggs until the cheese is melted, add 30 grams of sugar and let the sugar melt without removing the heat

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  5.Add the melted butter and continue to stir to combine and remove from the heat



6.Remove from the heat and cool slightly, add the egg yolk and beat evenly

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  7.Sift the cheese liquid

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  8.Put cake flour and cornstarch in one batch

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  9.Use a spatula to stir evenly, and add a drop of edible sesame oil to change the smell of eggs

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  10.Add lemon juice and cream of tartar to the egg whites, and prepare the electric egg beater

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  11.Use an electric mixer to beat at high speed until there are big bubbles, and add sugar all at once

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  12.Put down the textured sharp corners and finish without dripping

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  13.Get Add half of the egg whites to the cheese batter and mix evenly

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  14.Return the remaining protein Stir until evenly mixed

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  15.Pour into the mold, vibrate a few times, and separate.Heating water

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  16. When the mold is not full, use another live-bottom mold to fill the cheese paste.Add aluminum foil to the outside of the bottom

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  17.Preheat the oven to 150 degrees in advance, turn the heat up and down, and Pour water into the baking pan, and bake for 60 minutes.Shake it a few times before taking it out of the oven.Turn it upside down to dry and then unmold it

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  18.You can enjoy the delicious food after demoulding