How to make light cheesecake

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  1.Milk Add butter and heat over water until butter is completely melted, stirring constantly while heating.

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  2. Separate the egg white and egg yolk, put the egg yolk into a food processor, and put the egg white into a clean egg beating basin.Add the butter milk and cream cheese to the food processor and stir for about 10 seconds until the cream cheese paste is smooth.There is no need to stir for too long.

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  3. Pour the cheese paste in the food processor into a clean container and sift in low-gluten Flour, stir until there is no dry powder.Do not stir to prevent the flour from forming gluten.Set aside.

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  4. Sift 1/3 of the powdered sugar into the egg whites and beat until foamy, then sift in 1/3 Powdered sugar until fine foam, finally sift in the remaining powdered sugar and beat until hard peaks, that is, lift the egg beater and there will be a small upright tip.

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  5. Preheat the oven to 150 degrees and add the cheese paste into the protein basin in two batches.Mix well.Pour the cake batter into the mold eight-quarters full, shake it to create large bubbles and put it into the baking pan.Pour hot water into the baking pan.The hot water should not exceed the baking pan.We use a combination of steaming and baking.(I put the remaining cake batter into two paper cup molds, and wrapped the paper cups with tin foil.)

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  6.Put the baking sheet into the preheated oven at 150 degrees for 30 minutes.Cover with tin foil after the surface is colored, turn to 130 degrees for 25 minutes, do not take it out, and simmer for another 20 minutes.After cooling, you can refrigerate it until it tastes just right.Decorate it with lovely chocolate when you eat it.Isn’t it great!