1. Take a saucepan, add an appropriate amount of water to the pot, and take a stainless steel bowl. Put the cream cheese and milk into it. Heat over the water. Stir the cream cheese and milk until smooth and without particles.
2. Then add the butter to the cream cheese, stir until the butter melts, and stir evenly until no oil stars are visible.
3. Turn off the heat of the induction cooker, add three egg yolks in batches and stir evenly.
4. Sift in the low-gluten flour and stir until a fine egg yolk paste without dry powder.
5. Add 5 egg whites to 1 teaspoon of lemon juice; add water to the baking dish and put it into the baking dish to start preheating.
6. Add 80g of sugar to the egg whites in 3 times and beat until it is wet and foamy.
7. Add 1/3 of the beaten egg white to the egg yolk paste, cut and mix evenly; pour the well-stirred egg yolk paste back into the egg white and stir evenly.
8. Pour into an 8-inch cake mold, smooth out, and shake to remove larger bubbles.
9. Put it into the preheated oven, water bath method, upper and lower heat, roast for 30 minutes at 140 degrees, then bake at 170 degrees for 30 minutes, for a total of 60 minutes.
10. Take out the baked light cheesecake, let it cool and put it in the refrigerator for 6 hours!
Tips:1. Keep the egg white container free of oil, water and egg yolk.
2. When the cream paste is mixed with the whipped egg white, do not make a circle to prevent the egg white from defoaming.
