How to make 8-inch light cheesecake

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  1. Prepare an 8-inch movable mold, line the bottom with baking paper, and spread it around Butter the baking pan and wrap it with two layers of aluminum foil.Preheat the oven to 160/160.

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  2.Put the cream cheese and fresh milk into a pot over water and heat until melted, turn off the heat and add 13 grams of sugar, mix well, add egg yolks and mix well, add 26 grams each of sifted low-gluten flour and corn flour, mix well, then add 26 grams of lemon juice and mix well to complete the egg yolk paste.

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  3. 5 grams of lemon juice, 80 grams of sugar, add in 3 times to beat the egg whites until wet Sexual foaming.

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  4. Scoop 1/3 of the meringue into the egg yolk paste, cut and mix evenly, mix After evenly mixing, add 1/3 of the meringue and mix evenly.Finally, add the remaining meringue and mix evenly.Pour the cake batter into the baking mold and shake it a few times to level the cake batter.

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  5.Put warm water in a deep baking pan and place the cake mold
  160/160 11 minutes
  150/150 12 minutes
  140/140 5 minutes
  130/130 15 minutes
  120/120 50 minutes
  160/0 Grilled Let it sit for 5 minutes before coloring
  Take it out after baking for 50 minutes (I have a mitt on the oven door after baking for 50 minutes)
  After baking for 3-5 minutes, tap the sides of the cake mold gently, and the cake will automatically separate from the baking mold.Gently lift the cake from the bottom.