How to make light cheesecake

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  1.Get ready All materials

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  2.Put the egg whites and yolks separately into water-free and oil-free bowls and basins Reserve for medium use

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  3.Put the milk, yogurt, and cream cheese into a food processor and puree (smoothly Smooth and grain-free)

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  4. Pour the cheese paste into the basin, add the egg yolk and mix well ( Add the egg yolks one by one, add one and mix well before adding the next)

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  5.Sift in low gluten Flour, mix well

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  6.Mix the cheese paste and put it in the refrigerator for later use

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  7.Add a few drops of white vinegar to the egg whites and beat until rough, heat the oven to 90 degrees and lower the heat to 135 degrees.Pour two-thirds of the warm water into the baking pan and put it in the oven to preheat

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  8.Add sugar, Beat until wet peaks (add sugar in three batches)

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  9. There is a curved corner when lifting the egg beater That’s it

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  10.Pour one-third of the egg whites into the cheese paste and mix well

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  11.Pour the mixed cheese paste back into the remaining egg whites and mix well

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  12.Mixed cheesecake batter

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  13. Apply a layer of butter on the bottom and sides of the mold

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  14.Pour the cake batter into the mold and knock out big bubbles

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  15.Put in In the preheated oven, place the cake on a baking sheet filled with hot water, set the upper heat to 90 degrees and the lower heat to 135 degrees for 70 minutes (the water bath method is used for baking)

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  16. After baking, simmer in the oven for 30 minutes, then take it out to cool and then unmold, or wait until it is cool and put it in the refrigerator.It will taste better after being demolded after four hours.

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  17.Finished Picture