Extremely delicate and light cheesecake

Overview

How to cook Extremely delicate and light cheesecake at home

Press the oval mold on the oil paper, draw an oval shape of the same size, cut it out and lay it into the mold.
Melt the butter over water and set aside.
Soften the cheese and add sugar. Add hot water to a bowl. Place the cheese bowl on top of the water while heating. Use an electric mixer to beat until smooth.

$Extremely delicate and light cheesecake step 3$
To the stirred cheese and egg yolk paste, add the egg yolks one by one, stirring thoroughly after each addition, until all 4 egg yolks are added and mixed well.
Stirred cheese egg yolk paste.
Add milk and 5ml lemon and mix well. Sift the flour and cornstarch together and add to the egg yolk paste and mix well. Add the melted butter and mix well.
Put 4 egg whites into a bowl, add 3 ml of lemon juice and beat until foamy. Add 15 grams of sugar and continue beating.
Beat until fine and add 15 grams of sugar and continue to beat.
Whisk until texture appears, add 15 grams of sugar and continue whipping.
Whip until wet peaks form.
Add the egg whites to the egg yolk paste in 3 batches.
Mix thoroughly each time you add the egg whites, do not make circles to prevent the flour from becoming stiff.
Pour into the mold and shake.
Fill the baking pan with water and place the mold. Preheat the oven to 150 degrees, place the baking sheet on the second-to-last shelf of the oven and bake for 60 minutes, until the surface is golden brown.
It has a light texture and melts in your mouth.