Light Cheesecake
1.
Put all the ingredients in ingredient 1 except the egg yolk in a glass bowl.
2.
The insulated water is stirred and melted, and you can leave when you see a few particles, and continue to stir until there are no particles.
3.
Add egg yolk and stir gently.
4.
Mix the milk and cornstarch in ingredient 2 evenly.
5.
Pour into the cheese paste and stir well.
6.
Sift the cheese paste, 2-3 times or more.
7.
Beat the egg whites with sugar, and add the fine sugar in 3 times.
8.
Stir the egg whites into the cheese paste 3 times, and use the cutting and mixing technique to draw a "well".
9.
Pour into the mold.
10.
Use a deep baking dish to fill with water, water bath method.
11.
Preheat the oven in advance, heat up to 175 degrees, bake for 30 minutes, and rotate at 145 degrees for 40 minutes.
12.
If the color is too dark, it can be covered with tin foil.
13.
After baking, take it out, about 5 minutes, when the four sides of the cake are out of the mold, release the mold and brush with mirror pectin.
14.
Finished picture.
Tips:
Don't let the egg whites go for too long, otherwise the taste is not delicate. You can put a thin layer of butter on the four sides of the mold. The bottom is covered with greased paper. The demoulding is easier. After baking, you need to demould immediately. There is no need to shake the mold before demolding, it is easy to break
