Soft and delicate, with an endless aftertaste - light cheesecake

1. Prepare materials.

2. Mix cream cheese with milk.

3. Heat insulated water until dissolved

4. Pour the melted butter into it and stir evenly.

5. After cooling, add 3 egg yolks and stir evenly.

6. Sift the powder mixture twice and add it to 4.

7. Stir evenly and set aside for later use.

8. Put 3 egg whites into a pot without water or oil, and add white sugar.

9. Use an egg beater to beat until wet and foamy, creating a textured appearance. (At this point, the oven can be preheated to 155 degrees)

10. Add 1/3 of the egg white to the cheese batter.

11. Stir evenly and pour into the remaining egg whites.

12. Stir evenly and mix in one direction.

13. Pour it into the mold, shake it a few times to release bubbles, wrap it with tin foil, pour about 1.5CM of hot water into the baking tray, and put it in the oven at 140 degrees Celsius for 40 minutes Rotate 155 degrees for 25 minutes.

14. Complete.