Light Cream Cheesecake

1. Cut cream cheese and butter into small pieces, heat them over water, and stir smoothly

2. Add egg yolks one by one, stirring and fusing each one.

3. Add milk

4. Sieve in low gluten flour and corn starch.

5. Mix evenly up and down until there are no particles.

6. Add fine sugar to the protein bowl and beat at low speed with an egg beater until thick and frothy

7. Add a few drops of lemon juice.

8. Continue to beat until the egg beater protein forms a small curved hook when lifted

9. Take 1/3 of the protein and mix it evenly into the egg yolk batter with a scraper

10. Pour the egg yolk batter back into the egg white bowl.

11. Cut and mix evenly up and down

12. Lay oil paper of the same size in the bottom mold and pour the egg paste into the mold

13. Shake a few times to remove large bubbles

14. In the middle and lower layers of the oven, pour most of the water into the baking tray, and put the mold into the baking tray. Heat up and down at 140 degrees Celsius for 40 minutes.

15. After being baked, lay the cake flat until it cools down and cut it into pieces. After refrigeration, the taste will be better. Do not reverse the cooling process.