1. Heat cream cheese, milk, and butter over low heat.
2. Turn off the heat and stir to form a smooth cheese paste.
3. The egg yolk is separated from the egg white, and the egg yolk is beaten into the cheese paste and stirred evenly.
4. Add cake flour and mix well.
5. Beat the egg whites.
6. Add the egg whites to the cheese egg yolk paste in portions and mix well. At this time, the oven is preheated to 160 degrees.
7. Fold into a smooth cheesecake batter.
8. Put half of the boiling water in the baking pan, put the cake mold in the baking pan, and pour the cake batter.
9. Middle level, 160 degrees for 40 minutes.
10. When the cake is about to bake, if the color is light, adjust the temperature to 180 degrees to speed up the coloring, but be careful not to overbake.
11. Finished picture.
Tips:I use a small 12 continuous mold, if the mold is large, the baking time can be extended.
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