How to make light cheesecake

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  1.Weigh all raw materials and set aside

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  2.Pure milk, MG, and anhydrous ghee are melted in water and stirred until there are no cheese particles

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  3.Let it cool for a while

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  4.Sift in the low-gluten flour and stir evenly

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  5. Separate the egg whites into a water-free and oil-free container.Add the egg yolks to the cooled batter and stir.Set aside evenly

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  6. Beat egg whites at medium speed until wet peaks

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  7.Add fine sugar and stir until dry.

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  8.This feels good, don’t overdo it

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  9. Add half of the egg whites to the batter and mix evenly

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  10.Add remaining Stir the egg whites evenly

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  11. Prepare the mold.I use a 6-inch mold and the requirement is a dead bottom.Mold, cut a round white paper at the bottom of the mold and lay it out, cut a white paper rim around the inner edge

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  12.Insert film

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  13. Place it in a preheated baking pan.The water is preheated and the mold is required to float just enough after being put in.Bake at 180°C and 150°C for about 70 minutes.After taking it out of the oven, remove the foam and remove from the mold, then cool down