How to make light cheesecake

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  1. Picture of the finished product of the raw materials consumed.

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  2. Prepare raw materials.

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  3. Heat the butter in insulation water over low heat until melted, then let it cool at room temperature.

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  4. Place the cream cheese at room temperature to soften, then beat with an electric egg beater until the cheese shape appears.Lots of little spikes.

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  5. Pour the milk in three times, stir well each time and then pour in the next time.

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  6.Add low-gluten flour and mix evenly with a manual egg beater.

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  7.Pour in the butter.

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  8.Continue to stir evenly into cheese paste.

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  9. Separate the egg whites and yolks.The egg white basin must be clean, free of water and oil.Beat the egg yolks directly into the cheese paste.

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  10.Use a manual egg beater to fully mix the egg yolks into the cheese paste.

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  11.Use an electric egg beater to beat the egg whites.First add a few drops of white vinegar and one-third of the sugar into the egg white liquid and beat until foam appears.

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  12. Add one-third of the sugar and beat until the egg liquid is thick.

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  13. Continue to add the remaining sugar, and push the electric egg beater from slow to fast , beat until wet foaming, that is, lift the electric egg beater after decelerating to a stop, and the protein liquid left on the stirring rod can form a small elbow.

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  14. Preheat the oven to 150 degrees.Mix one-third of the wet foaming egg white liquid and egg yolk cheese paste evenly.

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  15. Mix the remaining egg white liquid and the evenly stirred egg yolk paste and stir evenly.Pour into the prepared mold (put greased paper on the bottom and butter on the side walls).

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  16.Put the mold into a deep baking pan, fill the baking pan with cold water, and put it into the oven , 150 degree water bath method, baked in 40 minutes.