How to make light cheese cake

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  1. Cut the cream cheese into cubes, add corn oil and milk, and melt in hot water.So smooth and smooth without any particles.It is best not to use hot water higher than 70 degrees, as it is the easiest material to melt.

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  2.Separate the egg white and egg yolk, add the egg yolk to the cheese paste in three times,
  

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  3.Mix each time and add the next time.

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  4.
  Add sifted flour and cornstarch mixture to the egg yolk paste , mix thoroughly until there are no dry powder particles, and set aside,

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  5.Pour in the egg white Add a few drops of lemon juice, add fine sugar in three batches, and beat with an ACA egg beater.

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  6. Beat the meringue to a large cocktail state, which is also a wet foaming state,

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  7.
  Take one-third of the meringue and mix it with the egg yolk paste evenly, then mix it with the remaining meringue evenly.

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  8. Put oil paper on the bottom of the mold, apply butter on the four walls, and pour the batter.It is also best to handle non-stick molds in this way, which is more conducive to complete demoulding.
  

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  9. Fill the baking pan with 2-3CM of water in advance, and place the mold Place in water bath.As long as the water is cold.Bake in the oven at 130 degrees for about 85 minutes,

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  10.
  Cooling out of the oven 3 It can be unmolded while hot in minutes,

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  11. Sprinkle powdered sugar on the surface to decorate.

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  12.Cut a delicious piece.