How to make light cheesecake

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  1.Melt the butter over water or in the microwave 40 Seconds

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  2.Melt cream cheese over water

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  3. Add half of the milk and light cream to the cream cheese and continue to melt, then add the other half of the milk.

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  4.Add melted butter.

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  5. Add the egg yolks one by one into the cheese cream.Set aside the egg whites and beat the egg whites for a while.

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  6.Sift in low-gluten flour and cornstarch.

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  7. Filter with a filter.

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  8. Beat the egg whites of 6 eggs and add the sugar in 3 portions.

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  9.It will look like this when finished.

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  10.Scrape a lump and add the cream cheese liquid.

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  11.Pour everything into the beaten egg whites.Mix well.

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  12.In a container, line the bottom with baking paper.I used an 8-inch cake container.

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  13.Pour in the cake liquid just now.Pick it up about 3 centimeters, let go and put it down, and pop out the small bubbles inside.

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  14. Roast over water.Preheat the oven to 160 degrees and bake for 30 minutes to brown, then turn to 145 degrees and bake for 22 minutes.