How to make coconut light cheese (cheese) cake

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  1. Preheat the oven to 135°C and melt the coconut milk and cream cheese over water until there are no particles (those who do not have coconut milk can use pure milk instead (70 grams))

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  2.Put butter into the melted cream cheese paste and continue to dissolve.No particles

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  3. Separate the egg yolk protein.Then add the egg yolk to the cheese.into the paste, add one at a time and mix quickly to prevent the egg yolk from becoming granular

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  4.Sift the flour and cornstarch into the cheese paste, mix well and set aside to cool slightly for later use

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  5. Next, beat the egg whites, add fine sugar and beat until wet peaks

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  6. Add the meringue to the cheese paste in batches, and mix evenly using a stirring technique

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  7. 6-inch Place the mold into a larger baking pan and add warm water to the baking pan until it reaches half of the mold

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  8.Slowly pour the cheese paste into the mold to eliminate air bubbles

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  9.Put it into the oven and bake it in a water bath at 135℃ for about 90 minutes.If you are not sure whether it is done, insert a toothpick into it and there will be no batter.Invert it onto a plate while hot, then invert it again and put it in the refrigerator for 2 hours before decorating