Light Cream Cheesecake

1. Put the cheese and water together in the blender and stir until smooth. Pour into a bowl and set aside.

2. Separate the egg white and yolk, and place the egg white in a container free of oil and water. At this point, add about 2cm of water to the baking tray and place it in the lower layer of the oven. Place a baking net on top of the baking tray. Preheat up and down to 150 degrees Celsius.

3. Add 10g fine granulated sugar into the egg yolk, mix the oil and cheese paste evenly, and sieve in the low flour and corn flour.

4. Mix the flour into a fine flour paste and set it aside.

5. Add 0.5g of tartar powder to the egg white, and add 20g of granulated sugar in two portions.

6. Use an electric egg beater to stir for about 5 minutes to achieve a hard foam.

7. Add 1/3 of the protein to the flour paste and stir up and down evenly. Pour the flour paste into the remaining egg whites and stir up and down evenly.

8. Cut and spread oil paper at the bottom of the mold or apply a layer of butter on the bottom to prevent sticking.

9. Pour the cake batter into the mold, gently drop it twice to the ground at a height of about 20 centimeters to create large bubbles, and place it in the oven.