How to make Japanese light cheesecake

• 

  1.1.Prepare the materials

• 

  2.2.Leave the cream cheese at room temperature for preparation

• 

  3.3.Add milk and stir until smooth without particles.Status

• 

  4.4.Add butter and stir until the butter is melted and smooth without particles

• 

  5.5.Add the egg yolk in portions and mix well



6.6.Sift in low-gluten flour

• 7.7.Add a few drops of lemon juice to the egg whites, and add fine sugar in three batches
• 

  8.8.Beat the egg whites until wet foam.

• 

  9.9.Add one-third of the beaten egg whites to the egg yolk cheese paste, stir evenly.Then pour the mixed egg white, egg yolk and cheese paste back into the remaining egg whites, and mix evenly.

• 

  10.10.Pour the cheese paste into the mold and shake it gently on the table A few times to pop out the bubbles.

• 

  11.11.Put it in the middle and lower rack of the preheated oven and place it at the bottom A baking pan filled halfway with water.Bake at 220 degrees for 10 minutes, then bake at 140 degrees for 50 minutes.Don't take it out immediately after baking, simmer in the oven for 30 minutes.

• 

  12.Wait until cool to remove from the mold