【Light cheesecake】

Have the required materials ready.

Separate the egg whites and yolks and put them into two clean containers (the containers must be free of water and oil).

Sift together the low-gluten flour and cornstarch and set aside. Melt the butter in the microwave and set aside. Pour the cheese and milk into a small hand-held pot.

Put the small pot into a larger pot of boiling water. Boil the water in the pot to 65 degrees, turn off the low heat and heat slowly. Stir the cheese and milk in hot water until smooth and without particles.

After stirring the cheese milk, add the melted butter in 3 batches and stir evenly.

Add the egg yolks in batches, stirring one at a time. At this time, move quickly and stir the egg yolks evenly immediately.

Add the sifted flour and cornstarch and mix evenly. You can use a rubber spatula or a manual egg beater.

Add lemon juice to the egg whites and beat into a rough foam, then add the fine sugar in two batches and beat into wet foam (when you lift the egg beater, the foam will stand upright, but the tail end will be curved).

Take some of the egg whites and mix gently into the egg yolk batter.

Then pour the evenly mixed batter into the remaining egg whites and gently fold evenly into a cheesecake batter.

Pour the cake batter into the oval mold 80% full and tap it lightly a few times.

Fill the baking pan with water, place the cake into the middle layer of the baking pan and bake in the water bath. Bake at 160 degrees for 20-30 minutes before coloring, then adjust to 145 degrees and bake for another 35 minutes.

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