Light Cheesecake
1.
Separate the egg yolk and protein, put the egg yolk in a small bowl, and put the egg white in an oil-free egg beater.
2.
Put the cheese and milk into another egg-beating bowl, then put it in a pot with hot water, turn on a low heat, and use a manual whisk while heating until the cheese is not granular
3.
Add the butter and continue beating until the butter melts.
4.
Add egg yolks in portions, and quickly beat each addition with a whisk until loosened and mixed.
5.
Turn off the heat and remove the hot water from the egg beater and sift into the powder. Mix well
6.
Add white granulated sugar and a few drops of lemon juice to the egg whites, and beat until the moist foaming, as shown in the figure, lift the egg beater to a curved corner.
7.
Dig a little bit of the beaten meringue into the egg yolk paste and stir evenly.
8.
Then pour all into the basin of meringue and stir evenly
9.
Spread a little bit of butter around the mold in advance, pour the cake batter into the mold, put it on the baking tray, and smash it on the table a few times to shake the big bubbles. Put the baking dish into the lower level of the oven, fill the baking dish with water, and bake at 120 degrees for 75 minutes.
10.
After baking the back end, let it dry for two or three minutes, then gently tap the mold a few times on the side, tap all around, it will be easy to demould, if there is still a little stickiness, use a stripper knife to scratch it.
Tips:
1. The temperature of the oven needs to be adjusted according to your own oven. The temperature of my oven is quite sufficient. If the temperature is high, the surface will crack, so you can grill it at low temperature.
2. It tastes better in the refrigerator after cooling.
