Light Cream Cheesecake

1. I didn't go out to buy cream cheese, so I put 500ml of milk in a pot and boiled it over low heat until it made small bubbles and added some salt. Then I poured white vinegar on top

2. It becomes bean curd jelly served with sauce after standing for half an hour

3. Filter the cream cheese on gauze for half a day and it will be ready. Adding some light cream will make it thicker. Milk must be heated, otherwise it will not solidify when it encounters acid

Step by step, add the remaining 150ml of milk to the prepared cream cheese and stir until smooth

5. Well mixed appearance

6. Add oil and stir well

7. Three eggs

8. Scoop an egg yolk with a spoon, and the egg white will spin off on its own

9. Add the egg yolk in three portions, one by one, and stir well

10. Sift in low powder

11. Sift in corn starch

12. Stir until there are no obvious particles and it becomes a thick batter

13. Pour 1/3 of the sugar into the egg white first

14. Add sugar again when hitting at low speed until the bubbles are thick

15. Add the remaining sugar when it becomes slightly thick

16. When the egg beater is lifted to wet foam, there are small pointed tips

Add 17.1/3 protein cream to the batter and stir evenly

18. Pour it back into the protein cream and mix it evenly. Be sure not to stir it

19. Wrap tin foil under the mold and pour it into a baking tray. Place the tray in water at 170 degrees Celsius and preheat it to 150 degrees Celsius for 40 minutes. Then turn it to 170 degrees Celsius and bake it for 20 minutes. If you are afraid of heavy coloring, cover it with tin foil

20. After baking, the tin foil stuck to the surface and was slightly damaged

21. Is the cut look good?