How to make light cheesecake (six inches)

• 1.Prepare the materials

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  2.Separate the egg yolks and egg whites (the basin containing the egg whites must be oil-free and water-free)

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  3.Put some water in a large basin and heat it on an induction cooker over low heat.Put the milk and cheese into a small basin and stir until the cheese melts and there are no particles

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  4.Add butter and mix well

• 5. Melt the butter, add the eggs in three batches and beat quickly, the speed should be fast, otherwise the eggs will be cooked

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  6. Then sift in the low-gluten flour and mix quickly until there is no powder, remove from the heat to dissipate

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  7. Beat the egg whites at high speed until they are foamy.Add the fine sugar all at once and beat until wet foam.Use an egg beater.Lift with a curved hook

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  8. First scoop a large spoonful of egg white into the cheese paste Stir inside

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  9.Pour it all into the cheese paste and mix well.Pour into the mold and shake out air bubbles

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  10. Keep the cake mold with tin foil (mine is There is a removable bottom (no need to use tin foil)) Put some warm water on the baking sheet

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  11.Preheat the oven to 135 degrees and bake the bottom layer for 90 minutes
  

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  12.After taking it out of the oven, leave it for two to three minutes.Use a mold scraper to separate the cake from the mold and place it upside down in a basin, then turn it back to the front

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  13.The cooled cheesecake will taste better after being refrigerated for 4 to 5 hours