How to make light cheesecake

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  1.After all the ingredients are prepared, first separate the yolks and whites of the eggs into two plates, then put the milk and cream cheese in a large bowl, heat over water, stir evenly until smooth and without particles, add butter again, stir until Dissolve completely.

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  2. Then leave the hot water, add six egg yolks in batches, add one and stir evenly.

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  3. Sift in the low-gluten flour, stir evenly until it becomes flour-free granular, add in the flour Rum wine and egg yolk paste are ready.

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  4. Pour the prepared lemon juice into the egg whites, beat at high speed, add sugar in three proportions In, beat at high speed first and then at low speed until it becomes wet foam (pull up into a soft, curved state).This step is very important (directly affects fermentation)!
  

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  5. Add one-third of the beaten egg whites to the egg yolk paste.Fold evenly from bottom to top, then pour the batter into the remaining egg whites and mix gently to complete the cake batter.
  

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  6. Wrap the bottom of the cake mold with tin foil, grease the mold with oil, and Pour the cheesecake batter into the mold.
  

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  7. Fill the baking sheet with seven parts full of water and place it on the lower shelf of the oven., adjust the temperature to 210 degrees and preheat for 5 minutes.

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  8. After preheating, place the cake mold on the baking grid and place it on the upper layer of the baking pan For bath baking, first bake at 210 degrees for 30 minutes.If the surface is browned enough, add two layers of tin foil to cover the surface of the cake, then return to 210 degrees and bake for 50 minutes.Do not take it out afterward, and simmer in the oven for 30 minutes.

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  9.After the time is completed, unmold and refrigerate for a day before eating.It will melt in your mouth.a feeling of.