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1. The cream cheese is softened to room temperature, and baking paper is laid in the mold in advance (the base and the surrounding area should be spread).
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2. Heat the butter and milk until the butter is completely melted but don't waste too much time. Place them until they are not hot and set aside.
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3. That's it after melting.
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4. Take another container, beat the egg yolks and 30g of fine sugar until the color turns white.
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5. Sift in cornstarch and stir evenly.
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6. Pour in the cold butter and milk solution and mix well.
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7. Stir the solution in 6 and slowly boil it into a viscous paste with constant stirring.
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8. In another container, whip the cream cheese that has softened at room temperature until smooth
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9. Mix the smoothly whipped cream cheese with the viscous batter in 7.
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10. Take another container, add the egg whites in three portions and beat with sugar until 6 is distributed (before wet foaming).
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11. Mix the whipped egg whites with the well-mixed cheese paste in step 9 (first put half of the egg whites into the cheese paste and mix well, then add the remaining half).
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12. The picture shows the mixed cheese paste.
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13. Pour into a mold with parchment paper and smooth the surface.
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14. Preheat the oven to 160 degrees, and bake with insulated water (water bath method) for about 60 minutes. Just paint the surface. After baking, put it in the refrigerator for 4-5 hours after it dissipates heat at room temperature. After it is completely solidified, it is demoulded and eaten.
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15. Koyama Jin's invincible formula creates a perfect rich cheesecake.
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