How to make light cheesecake

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  1.Put milk, cream cheese, and butter 3-in-1 into a basin.Bring another pot of water to a boil.Melt the milk, cream cheese, and butter over the hot water and mix well without any lumps.

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  2.Add egg yolk and stir evenly to form a paste

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  3.Turn off the heat

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  4.Mix low-gluten flour and cornstarch well

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  5.Sift the cheese paste and stir Uniform and no white flour

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  6. Beat 5 egg whites until foamy and add a little lemon juice with a whisk Continue to beat, add 100 grams of white sugar three times until the protein becomes wet

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  7.Protein analysis Add the cheese paste 3 times and stir evenly (be gentle with your hands, otherwise it will defoaming.Once the foam is deflated, the baked cake won't rise.)

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  8.This is a completely made light cheese paste

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  9.Use oil paper to cut a piece of oil paper the size of the light cheesecake mold, put it in a cheese box and lay it flat, pour in the cheese paste 8 When filled, place on the counter and shake gently to release small bubbles!

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  10. Fill a baking pan with half of the water and put it in the oven to preheat at 150 degrees.Bake for 60 minutes.According to my previous baking experience, it will crack.Today I baked it at 120 degrees for 110 minutes.

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  11.It was perfect after peeling off!