How to make light cheesecake (6 inches)

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  1. Add butter to milk and heat over water and stir until completely melted

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  2. Beat egg whites and egg yolks in two water-free and oil-free basins respectively.Pour 3 egg yolks, milk and butter mixture, and cream cheese into a food processor and beat for 5 or 10 seconds.

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  3.Pour into a basin and filter to make it more fine

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  4.Sift in low-gluten flour and cornstarch and stir evenly without particles

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  5. Beat egg whites and sugar until wet foam (lift the electric egg beater and form a sharp angle) )

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  6. Pour 1/3 of the egg whites into the egg yolk paste and stir evenly

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  7. Stir evenly, then pour it all into the egg white basin and mix quickly.

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  8.The live outside of the live bottom mold should be wrapped with two layers of tin foil

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  9. Pour the batter into the mold, smooth the surface, and pick up the mold and shake it twice Shake out big bubbles.Preheat the oven to 180 degrees.

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  10. Bake in water bath at 180 degrees for 30 minutes, then cover with tin foil and turn 150 degrees Bake for another 20 minutes, take it out and shake it lightly on the table twice to prevent the cake from being stepped on in the middle, then remove it from the mold after it cools.

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  11.Put it in the refrigerator for 30 minutes before taking it out and eating it.It tastes like cheese.Thicker and tastier.