1. Prepare the materials, separate the egg white and the yolk.
2. Add milk and corn oil to the cream cheese, heat it over a low heat, and stir until smooth.
3. Add the egg yolk and stir well.
4. Sift in low powder and stir.
5. Sift and put in the refrigerator for 20 minutes.
6. Whip the egg whites, add tartar powder and sugar, beat until hard and beat.
7. Mix with cheese paste and stir well.
8. Pour into the mold, bake at 180°C for 10 minutes, then bake at 15°C for about 30 minutes.
9. After cooling, put it in the refrigerator, take out the mold, and cut into pieces.
10. Very sweet!
Tips:If you like moist cheesecake, you can turn off the heat when the body of the cake is shaking a little, so that the baked cake will not be very dry.
