How to make light cheesecake

• 

  1. Prepare all the ingredients, a 6-inch removable bottom mold, and put 200 grams Crush the digestive biscuits, then add 30 grams of butter to the crushed biscuits, compact and flatten, and refrigerate in the refrigerator for 1 hour for later use

• 

  2. Soften the cream cheese, add sugar, and beat with a whisk until smooth and grain-free

• 

  3. Add the egg yolks in three batches, beat one until the egg yolks are blended with the cheese, then add the other two in sequence

• 4. Squeeze in lemon juice (optional)
• 

  5.Sift in the cornstarch and low-gluten flour and stir evenly

• 

  6. Add milk and mix well

• 

  7. At this time, you can preheat the oven to about 135 degrees, and then we To beat egg whites, just wet beat

• 

  8. Use low speed-medium speed-low speed to pass this Beat in sequence until the wet foam forms as shown in the picture

• 

  9.Add a spoonful of protein paste to the cheese first Stir the batter to combine.After blending, pour the cheese paste into the protein paste, use the stirring method to stir evenly

• 

  10.Take out the frozen biscuit base from the refrigerator, pour the cheese paste into the mold, put warm water about one centimeter high on the baking sheet, put it in the oven with a water barrier, and set it at about 135 degrees for 90 minutes.Time and temperature You can pay attention to the cake changes at any time

• 

  11. If the batter does not come out when inserted with a toothpick, it means it is cooked., the cheesecake should be unmolded while it is hot, and then placed in the refrigerator for about 4 hours before you can enjoy it