How to make 6-inch cheesecake (light cheesecake)

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  1.Material family portrait

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  2. Separate the egg yolk and protein in an oil-free and water-free container, then put the cream cheese and milk into the same container, heat over water and stir until smooth (no particles)

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  3.Add butter, melt and mix well

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  4. Take out the container (leave the water) and add the three egg yolks in three batches, one for each Stir evenly before adding it, and be quick, otherwise the egg yolks will be cooked.

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  5. After stirring the egg yolk and cream cheese paste evenly, sift in low Stir the gluten flour until there are no particles or dry powder

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  6.At this time, the oven is preheated, fill the baking pan with water and put it on the bottom layer.Then beat the egg whites and add fine sugar in three batches

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  7.Watch at low speed throughout the process The egg whites will be more delicate, just whip until wet (as shown in the picture)

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  8.Put one-third of the beaten egg whites into the egg yolk paste and stir evenly

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  9. After stirring evenly, pour the egg yolk paste into the remaining egg whites and stir evenly.Stir evenly and put it into the mold.Note: The loose-bottom mold needs to be wrapped with tin foil and fixed.No need to pack it.Place a wire tray on the baking sheet and place the cake film on the wire tray (baking without water).

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  10. Bake at 180 degrees for 35 minutes, then bake at 150 degrees After 25 minutes, let it sit for about 30 minutes, take it out and demold.The taste after refrigeration is also very good