How to make light cheesecake

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  1. Prepare the required materials

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  2. Heat the butter, cream cheese and milk over water until Melt and stir with a mixing spatula until smooth and grain-free

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  3.Separate the egg whites and yolks until they are dry In an oil-free container

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  4. Add eggs one by one to the heated butter and cream cheese container , beat until even and smooth

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  5. Add sifted low-gluten flour and corn to the container Starch,

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  6.Use a mixing spatula to mix all the ingredients smoothly without particles, and stir up and down

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  7. Drop lemon juice into the egg white liquid, beat the egg white with an electric egg beater at low speed until Add white sugar to the coarse foam and beat the egg whites at high speed.When the egg whites become fine and creamy, add the remaining white sugar and beat the egg whites until they become wet peaks.Do not beat them

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  8. Add the egg whites into the egg batter in three equal portions and stir until smooth and without particles

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  9.Take a six-inch mold, I use a loose bottom, and apply butter

• 10.Put the egg batter into the mold, lightly shake the air bubbles, add water to the baking pan, and place the mold in another small baking pan, because it is a live-bottom mold , so in order to prevent water vapor from entering the mold, a large baking pan is used.
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  11. Preheat the oven, bake at 160 degrees for 20 minutes for coloring, turn to 140 degrees for 60 minutes , can be customized according to your own oven.

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  12. Bake until done, do not take it out, leave some gaps in the baking door, leave the cake for 30 minutes , take out and let cool, refrigerate for 5 hours, the taste will be better.