How to make light cheesecake

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  1. Cut the cheese into small pieces and add a quarter of the fresh milk over water and heat and stir.Make it into a creamy consistency, then add the remaining three-quarters of the fresh milk.

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  2.Add egg yolks in three batches, stirring evenly after each addition.After adding, add a small amount of butter and stir well

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  3.Add sifted low-gluten flour and cornstarch, and stir from the bottom up (do not stir in circles)

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  4.Add an appropriate amount of lemon juice or cream of tartar to the egg whites, and beat with an electric egg beater until it forms fish-eye bubbles

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  5.Add fine sugar in two batches and beat until wet foam

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  6.Add one-third of the egg whites into the batter, and stir from bottom to top (twice) until there are no grains

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  7. Wrap the eight-inch round mold with tinfoil or oil paper (use oil paper if there is no tinfoil), pour the cake batter into it

• 8. Place a baking pan with water on the bottom of the oven, bake at 150 degrees for 40 minutes, then turn to 170 degrees and bake for 20 minutes