# Fourth Baking Contest and is Love to Eat Festival# Light Cheesecake

# Fourth Baking Contest and is Love to Eat Festival# Light Cheesecake

1. Prepare all raw materials

2. Separate the egg yolk and egg white, and store the egg white in a water- and oil-free container

3. Separate the egg yolk from the egg white, and store the egg yolk in a water- and oil-free container

4. Add one-third of the sugar to the egg white, and add a little salt to remove the eggy smell, beat with a whisk

5. Add one-third of the sugar and beat with a whisk until the lines appear

6. Add all the remaining sugar to the beaten egg whites, continue to beat into a whisk, lift it up into a hook but not slip off

7. Add the yogurt to the egg yolk

8. Stir evenly

9. Sift the flour and cornstarch and add to the mixed egg yolk and yogurt

10. Mix cornstarch and slurry thoroughly

11. Mix until there are no flour particles

12. Add the whipped egg whites into the egg yolk slurry in two times, mix thoroughly for the first time, then add the whipped egg whites, and mix again

13. Wrap the bottom of the six-inch round baking pan with tin foil

14. The slurry is poured and shaken several times to shake out the bubbles

15. Pour cold water into the baking tray of the oven, preheat the oven at 165°C for 20 minutes, and bake at 160°C for 50 minutes

16. Ding Ding Ding, the oil-free light cheesecake is finished. There is no cake cutter, so the edge is not flat. Improve next time~