How to make 8-inch light cheesecake

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  1.After the materials are ready, first Separate the yolks and whites of the eggs into two plates, then put the milk and cream cheese in a large bowl, heat over water, stir evenly until smooth and without particles, add butter again, stir until completely melted.

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  2. Then leave the hot water, add six egg yolks in batches, add one and stir evenly one.

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  3.Sift in the low-gluten flour and mix evenly until it becomes flour-free granular, egg yolk The paste is reconciled.

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  4. Pour the prepared lemon juice into the egg whites, beat at high speed, and press the sugar three times Put it in proportionally, beat at high speed first and then at low speed until it becomes wet foam (pull up into a soft curved hook state).This step is very important.

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  5. Add one-third of the beaten egg whites to the egg yolk paste, from the following Fold evenly, then pour the batter into the remaining egg whites and gently stir evenly to complete the cake batter.(Be sure to stir it like stir-fry)

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  6. Wrap the bottom of the cake mold with tin foil.Grease the mold with oil and pour the cheesecake batter into the mold.Fill the baking pan with about 70% water, place it on the lower shelf of the oven, adjust the temperature to 180 degrees, and preheat for 15 minutes.

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  7. After preheating, place the cake mold on the baking grid and put it in the baking pan Bake the upper layer of the pan in a bath, first bake at 180 degrees for 30 minutes, then turn it back to 150 degrees and bake for 20 minutes.Do not take it out after that, and simmer in the oven for 30 minutes.

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  8. Unmold and refrigerate for a day before eating.It will melt in your mouth..