How to make light cheesecake

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  1.First It’s okay to boil a large pot of boiling water above 70 degrees! Place a deep baking pan in the oven and add boiling water to preheat the oven! The water must cover 1/2 of the baking pan! 160 up and down heat to preheat!

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  2. It’s not so troublesome to use an inactive mold.I use a movable film.Wrap it well so it doesn’t get wet.Wrap it first with a layer of plastic wrap, be careful not to tear it, and wrap it with tape! Wrap another layer of tin foil! Also wrap it with tin foil and wrap it to the top, because the water needs to be over half

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  3.Place Part A materials Mix and heat over water until completely melted and no particles! You can sift it once

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  4. Add B until completely melted and then remove from the fire!

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  5.Mix part C evenly.When dividing the egg whites, there should be no water or oil in the vessel.!

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  6. Add the mixed C to the cheese! Mix well!

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  7.Add the sifted part D and stir slowly until there are no dry powder particles!

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  8.Wash part E of the lemon, cut it and remove the seeds! Squeeze the lemon juice! Add to the slurry and mix well!

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  9. Beat part F until it becomes a chicken tail shape! Don't overdo it! It will crack when baked

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  10.Dismiss

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  11.First add 1/3 of the egg whites to the slurry and stir evenly from bottom to top, then add the rest and stir evenly using the same technique p>

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  12.Put the filling into the mold until it is 9 minutes full! Shake the bubbles

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  13. Place the mold in a deep baking pan, and the water should cover the mold.More than halfway, heat up and down at 150 degrees for 60 minutes! If you don’t like the heavy color, you can add a layer of tin foil on top when baking to the desired color!

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  14. Remove the air from the oven and remove from the mold while it is hot! Let it cool and put it in the refrigerator to taste better! Decorate again

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  15.Posed photo, hope everyone likes it