How to make light cheesecake

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  1.Put cheese and milk together

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  2. Put the milk and cheese Melt in water and stir continuously until smooth

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  3. Add butter and continue to melt over water.Stir evenly

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  4. Separate the egg yolks and egg whites and put them into water-free and oil-free bowls..(There must be no egg yolk in the egg white)

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  5. Add the egg yolks one by one, not two.Add and stir at the same time!

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  6.Sift in the low powder and stir evenly

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  7. Add a few drops of lemon juice to the egg whites and beat until there are fish eyes

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  8. Add sugar in three additions and beat until wet peaks form.Lift up until there is a curved corner

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  9. Pour 1/3 of the egg whites into the cheese paste and stir

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  10.Pour the mixed cheese paste back into the remaining egg whites and mix well

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  11.After mixing

• 12.Brush butter on the anode mold for better demoulding
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  13.Pour the cheese paste into the mold and use a toothpick to draw z to remove air bubbles

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  14.Preheat the oven to 150 degrees.Pour water on the baking sheet and bake using the water bath method

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  15. Bake at 150 degrees for 30 seconds minutes, then turn to 140 degrees and continue to bake for 30 minutes.After baking, simmer in the oven for 30 minutes before taking it out

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  16. Let it cool and put it in the refrigerator for a few hours.It will be so delicious!