How to make light cheese cheesecake

• 1. Mix butter and milk in a bowl and heat over water until butter melts.Beat the egg whites and yolks separately into two clean bowls.
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  2.Put the cream cheese, butter milk and egg yolk into the food processor and stir for 5 to 10 Seconds are enough.No need to over mix, and the cream cheese doesn’t need to be softened, isn’t it very convenient?

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  3. Pour the cheese paste back into the bowl, sift in the flour, and mix well with a spatula.Filtering once will make it more delicate.

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  4. Preheat the oven to 180 degrees.Add the sugar to the egg whites in three batches and beat until wet peaks form.

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  5. Take one third and mix it with the cheese paste, then pour it back into the protein bowl Mix well.Pour the mixed batter into a mold wrapped with tin foil and knock out any big bubbles.

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  6. Pour hot water into the baking pan and put as much as possible (but not full) Place into mold and bake for 30 minutes.After coloring, cover with tin foil, turn to 150 degrees and bake for 20 minutes, turn off the heat and simmer for 20 minutes before taking it out.After natural cooling, seal and refrigerate overnight for better taste.