How to make light cheesecake

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  1.Weigh all the ingredients, cheese Cut the butter into small pieces, separate the yolks and whites from the eggs, and place them in a water-free and oil-free container for later use.

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  2. Melt the cheese cut into small pieces over water, add milk and sugar in turn and stir evenly.

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  3.Add the egg yolks one by one into the cheese paste and stir evenly.Pour in the melted butter and stir evenly.

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  4.Mix the flour and cornstarch, sift it into the cheese paste three times, stir well, then add an appropriate amount of lemon juice, stir and set aside.

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  5. Sprinkle the baking powder and tartar powder into the egg whites, beat at high speed until coarse foam, add 20 grams of sugar, continue beating at high speed until the foam is slightly fine, add 20 grams of sugar, beat again at high speed until fine.When bubbles appear, pour in 20 grams of sugar and beat at high speed until it resembles a cocktail.

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  6.Add one-third of the egg whites to the cheese paste, and gently flip it up and down in a cross motion until evenly mixed.Pour the mixed cheese paste into the egg whites, and gently stir it up and down in a crosswise motion until evenly mixed.

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  7.Take a piece of tin foil and wrap it around the bottom of the eight-inch base mold.Sprinkle a little flour with butter on the inside of the mold, pour in the cake batter, and tap a few times to knock out big air bubbles.

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  8.Add appropriate amount of cold water to the baking pan and place the mold into the baking pan.Bake in the oven at 180 degrees for 15 minutes, then switch to upper and lower heat at 150 degrees and bake for 45 minutes.Take it out to cool, then put it in the refrigerator for about 4 hours before eating.