# Fourth Baking Contest and is Love to Eat Festival# Light Cheesecake
1.
Pour the milk and cream cheese into the pot and stir until combined
2.
Then add the cream and stir until the cream melts, then add corn flour, mix well, then add egg yolk and mix well
3.
To beat the egg whites, first add half of the sugar and beat with an electric whisk at low speed until foaming, then add the remaining sugar and beat at a medium speed until wet and foaming (about 4 to 5 minutes)
4.
Dig 1/3 of the egg whites into the cheese paste and mix gently, then pour into the whipped egg whites and mix gently
5.
Pour into the model (6 inches), put a baking pan under the model, put it at the bottom of the preheated oven and bake at 180 for 10 minutes, then turn to 120 degrees for 50 minutes (the baking pan in the oven needs to be preheated with water. Heat about 300 to 500 cc of water) It is best to cover one-third of the mold
6.
After baking, let it cool and put it in the refrigerator for 4 to 5 hours
