How to make light cheesecake

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  1. Prepare all ingredients.

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  2. Add the cream cheese and milk to the steel basin, heat it with hot water and stir until smooth.

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  3.Add butter and stir until combined.

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  4. Add the egg yolks in portions and mix quickly evenly.

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  5. After stirring the cream cheese and egg yolk paste, take out the steel basin from the hot water.

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  6.After it cools down slightly, sift the powder together into the egg yolk paste and stir evenly.

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  7. Set aside the mixed cake batter.

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  8.Add the egg whites into a water-free and oil-free steel basin, and use the second gear of an electric egg beater After beating until the fish eyes are soaked, add a small amount of salt and a few drops of white vinegar, and add white sugar in three batches to beat.

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  9. Beat the egg whites as shown in the picture until they are about 70% wet and foamy.

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  10. Add one-third of the egg whites to the egg yolk paste, stir evenly and then add the egg yolks Pour the batter into the remaining egg whites and stir gently to combine.

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  11. Stir the cake batter evenly.

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  12. The cake mold is wrapped with a layer of tin foil, and the batter is poured into the mold to 90% full.Lift the mold and shake it vigorously twice to release large bubbles, then place it in a baking pan and fill the baking pan with two-thirds of the water (water bath method)

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  13. Preheat the oven and bake the middle layer at 140 degrees for 90 minutes.

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  14. Take it out of the oven after baking, and remove from the mold after cooling slightly.

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  15.I did not undercut the cake, and the cake did not shrink after unmoulding and was very full.