How to make light cheesecake

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  1.Soften the cream cheese in water (it will not turn into liquid, it will only become thicker).Preheat the milk and add it to the milk in batches.Mix well

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  2.Add cornstarch and low-gluten flour (all at once) and stir into batter

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  3.Add egg yolk and mix well

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  4.Add liquid butter, mix well and set aside

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  5. Beat the meringue , beat egg whites and sugar (sugar can be added in batches, tartar powder or lemon juice can be added to stabilize the protein properties) and beat until it looks like a chicken tail (the protein is a little tender)

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  6. Add 1/3 of the meringue to the 4-step batter and mix well, then add the remaining 2/3 of the meringue and mix well



7. Immediately pour into the mold (wipe the mold water dry) shake it to remove the air, sprinkle almond powder on the surface (to increase the taste) and put it into the oven compartment Water-baked noodles, fire 170-180, bottom fire 160
Bake for 50 minutes, shake it and place the mold to tighten the waist

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  8.Oblate and demold with oscillation for decoration