1. All materials are ready
2. Milk, cream cheese, and butter in the same bowl
3. Heat over a small fire in water, stir with a manual whisk until completely melted
4. When it reaches the hand temperature, add the egg yolk and stir evenly. If it is granular, it is best to pass through a sieve to make it more delicate
5. Sift the flour and starch into the cream paste
6. Stir it evenly and drop like a silk satin surface
7. After the egg whites are bubbled with an electric whisk, add 15 grams of sugar
8. Add 15 grams of sugar when making fine foaming at medium speed
9. When you continue to blow at medium speed to make it more delicate and grainy, add the remaining 20 grams of sugar
10. Continue to beat at a medium speed, lift up the egg beater, when the egg white paste is showing a larger hook, the beat is over; at this time, start to preheat the oven 180 degrees
11. Take one third of the egg white batter into the creamy egg yolk batter
12. Use the method of stirring, mix well and pour it back into the meringue bowl
13. Mix into a delicate and shiny cheesecake batter by tossing and cutting.
14. Pour the cake batter into a light cheesecake mold and a 6-inch non-stick round mold, shake it a few times to produce large bubbles
15. The oven has been preheated, put the baking tray with cold water on the middle of the oven, and then put the mold with cake batter in the baking tray. Add enough water. It is best not to open the oven door in the middle. , First 180 degrees for 15 minutes, then 130 degrees for 50 minutes
16. When the time is up, do not take it out in a hurry. Put it in the oven and simmer for 15 minutes before taking it out. The taste will be better after refrigeration.
17. The light cheesecake in the round mold is more beautiful than the one in the long mold
18. Refrigerate and cut into pieces
19. Delicate and full-bodied
Tips:The cream cheese paste must be fine and no particles, if the mixing is not uniform, it can be sieved to make it more delicate;
The egg whites should not be too hard, which will affect the mixing with the egg yolk paste and the final baking effect;
The temperature and time are adjusted according to my own oven. One of my cakes is cracked and the other is not cracked. It needs further study to improve.
