1. Weigh the ingredients, and after preparing them, separate the egg yolk and egg whites in oil-free and water-free basins
2. Pour cream cheese and milk into a small basin, and then put the small basin into a large basin filled with hot water (boiling water is fine), (forgot to take pictures in this step)
3. Heat over water, mix the cream cheese and milk evenly until smooth and without particles
4. Heat over water, mix the cream cheese and milk evenly until smooth and without particles
5. Then take out the small basin and leave the hot water, add three egg yolks in batches, add one and stir evenly one
6. Sift in low-gluten flour, mix well, without flour particles (so that the egg yolk paste is mixed)
7. Fill the baking pan with 7 minutes full of water, put it in the lower level of the oven, then adjust the temperature to 180 degrees for 15 minutes, and start to preheat the oven
8. Pour the prepared sugar into the egg whites, first high-speed, then low-speed to make a wet foam (you can pull out the soft hook state). This step is very important!
9. After the egg whites have been beaten, take one-third of the amount and put it into the egg yolk batter, stir evenly from bottom to top, then pour the batter into the remaining egg whites and gently stir to form a cheesecake batter.
10. Rub a little oil into the cake mold, put baking paper or wrap it with tin foil on the bottom, and then pour the cheesecake batter into the cake mold
11. Turn on the oven and place a baking net on the upper layer of the baking tray, and put the cake mold on the baking net in a water bath to bake. 180 degrees for 30 minutes (I use the Changdi electric oven CRTF32G here, the oven is 20 minutes, the color is already good), and then turn to 150 degrees for 25 minutes, when it is done, do not take it out, put it in the oven and simmer for 30 minutes
12. After simmering, demould. Refrigerate for 1 day and then cut open, the taste will be better (personal preference)
Tips:1. The quality of cream cheese directly affects the taste of the cake. It is recommended to choose a good quality to be more delicious;
2. The egg whites can't be beaten too hard, as long as they can be pulled out of the soft hook state, if they are too hard, they will be easy to crack when baking;
3. The cheese cake baked in a water bath will not be very long in the end, basically only a little bit higher than before entering the oven. Don't compare it with the height of the chiffon cake.
