1. The cream cheese and milk are put into a container and melted in insulated water.
2. Stir well and add butter without particles.
3. Stir smoothly without reheating, take the container out of the hot water.
4. Add an egg yolk.
5. Stir well, add one egg yolk and stir well, add 3 egg yolks in total.
6. Sift in low powder.
7. Stir well.
8. Add a few drops of white vinegar to the egg white and sugar.
9. Use an electric whisk to make a chopstick that will not fall.
10. Take half of the beaten egg white and place it in the egg yolk cheese paste.
11. Mix well.
12. Put the remaining egg whites in the yolk cheese paste.
13. Mix well.
14. Spread a layer of silicone oil paper into the six-inch mold and pour the cheesecake batter to shake out bubbles. Place a baking tray on the bottom of the oven with warm water and put it on the grill. Preheat at 180° for five minutes and bake for 30 minutes at 140° for 30 minutes. Take out the mold for 30 minutes.
15. Finished picture.
16. This is cut upside down.
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