Cheesecake (light cheese) 6 inches Recipe

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  1. Melt butter in water and add breakfast biscuits, mix and spread on the cake mold.(Melted butter can be spread thinly on the inside of the cake mold) Place the cake mold in the refrigerator.

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  2. Heat cheese and milk together over water until melted and soft.

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  3. Stir the softened cheese in step 2 evenly with a whisk in one direction.Add the egg yolk and continue to mix evenly.It is best not to stop in the middle, but also quickly.Otherwise, the eggs will be easily cooked and affect the effect.Finally, put it in the refrigerator to cool down.

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  4. Beat egg whites and sugar together, and add a few drops of lemon juice.

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  5. Take out the mixture from step 3 and add 1/3 of 4 into 3.Mix well, then pour it all into the remaining 4.Mix again.

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  6.Pour the mixture into the cake mold.Wrap in foil.

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  7.The upper and lower temperature of the oven is 100℃.After 60 minutes, increase the heat to 120°C until the surface is colored, usually about 5 minutes.

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  8.You can also eat it while it is hot after taking it out of the oven.
  After cooling, remove from the mold and refrigerate.Wait at least 2 hours before taking out and cutting into pieces.
  I added cocoa powder.