Light Cream Cheesecake

1. Separate the egg yolk and egg white into clean containers, add cheese and milk, stir over hot water until smooth and particle free;

2. After mixing the cheese and milk, add the melted butter in 3 portions and stir evenly

3. Add egg yolks in portions, stir one by one, and stir the egg yolks together

4. Add sieved low flour and corn starch and stir evenly

5. Add the protein in two portions to granulated sugar and make wet foam

6. Take a portion of the egg white and gently mix it evenly into the egg yolk batter. Then pour the batter into the remaining egg white and gently mix it evenly to make a cheesecake batter

7. Pour the cake batter into the cheese mold (if it's a movable bottom mold, wrap it with aluminum foil to prevent water from entering during baking)

8. Fill the baking tray with water, place the cake mold in the baking tray using the water bath method at 140 degrees Celsius for 60 minutes to remove the mold, and refrigerate in the refrigerator for at least four hours before consumption