Light Cheesecake

Light Cheesecake

1. Cut the cream cheese and butter into cubes and put them in a clean, oil-free, water-free basin, and mix them smoothly. (Take a larger basin, put hot water in it and put the cheese basin in it, melt and stir)

2. Add the egg yolks one by one and mix well.

3. Stir in milk.

4. Sift in low-gluten flour and cornmeal, and stir until there is no dry powder.

5. Add egg whites and sugar to beat

6. You can see the lines clearly

7. Take one third of the egg white and stir in the egg yolk paste, turn it up and down

8. Mix the remaining egg white and egg yolk paste, and stir evenly

9. Spread tin foil on the bottom of the live cake mold, pour the cheese paste, and shake out big bubbles

10. Put half a pan of water in the baking tray under the mold, and bake at 130°C for 40 minutes. (The temperature can be adjusted according to your own oven)

11. When the time is up, don't take out the cake in a hurry. Let it sit for 15 minutes and then take it out. Let it cool and put it in the refrigerator for 4 hours. Take it out and unmold, and you can enjoy it.

12. Cut into pieces and enjoy

13. Good taste