Eight-inch light cheese cake

Overview

After several improvements, the light cheese we now make does not crack or collapse, and has a delicate taste. I would like to share it with everyone

Cut the cream cheese into small pieces, add milk, heat over water, and stir until smooth and without particles
Add light cream or butter and mix well
Separate the egg white and egg yolk, add the egg yolk in two batches, mix well
Sift the flour. Add it in two times, stir at low speed to avoid particles and gluten, and sift it once for better results
Add a few drops of lemon juice to the egg whites, then add sugar in three batches and beat until wet foam forms. The egg whites are too hard and easy to crack
First mix some of the egg whites with the batter evenly, then pour it into the egg white basin. Remember to cut and mix, do not stir, to avoid defoaming
At this time, the oven begins to preheat, put water into the bottom baking pan, and set the oven to 140 degrees. Cut the oil paper in advance, place it in an eight-inch mold, pour the batter, and gently pound it a few times until the surface is smooth
Put it in the oven. The temperature needs to be adjusted according to your own oven. If it is too high, it may crack. In the first half of the process, for half an hour, bake until it is slightly puffed up and the surface is slightly colored, then lower the temperature to 120 degrees, bake for another half an hour, then simmer in the oven for half an hour, and wait until it cools naturally so that it does not deform
After cooling, if you are not in a hurry to eat it, put it in the refrigerator to refrigerate it for a better taste
Delicate, sweet and rich cheese flavor.