1. Weigh all the ingredients and separate the egg whites and yolks.
2. Cut the cheese into small pieces.
3. The cheese is insulated and the water melts. (I changed the stainless steel basin, the heat transfer is fast.)
4. Add 42 grams of milk.
5. Use a whisk to mix the cheese batter and milk. (I use mozzarella cheese, it doesn't flow out of hot water, so I still use insulated water for whipping.)
6. Mix the remaining 45 grams of milk with the low powder and mix well.
7. Pour the roux into the cheese batter.
8. Beat evenly.
9. Pour the egg yolks into the cheese paste and beat evenly. (Still in the state of insulated water.)
10. Add white sugar to the egg whites in 3 times, and beat the egg whites to wet foam.
11. Scoop 1/3 of the egg whites in the egg yolk cheese paste, cut and mix evenly with a spatula.
12. Then pour the mixed batter into the egg whites, cut and mix evenly.
13. Pour the cake batter into the mold, flatten it several times to shake out bubbles.
14. Use a movable bottom mold, wrapped with tin foil to prevent water ingress. Put room temperature water in the middle and lower layer of the baking pan, and let the cake mold sit in the water at 150 degrees for 75 minutes. I used the tin foil covered at 60 minutes to prevent the color from being too dark.
15. After 2 to 3 minutes from the oven, turn the cake mold, the cake body will tilt away from the seam, then demould, and refrigerate at room temperature. The cheese cake will still have a delicate taste after refrigeration.
Tips:1. The egg whites must be wet foaming, don't pass it.
2. Bake in water bath, low temperature and long baking time.
