Light cheesecake

Overview

Light cheesecake has a sweet and light taste and has always been loved by people.

Prepare all ingredients (mix cake flour and cornstarch)
Cut the cream cheese into small pieces, cut the butter into small pieces, add it to a basin and melt it with the milk over heated water
Stir until smooth and smooth and take out
Add the egg yolks in portions, whisking each time until smooth and then add more until all is done
Sift in the mixed powder and stir until there are no dry powder particles
Drop lemon juice into the egg white
Add sugar in 3 batches with an electric mixer and beat until wet peaks
Take 1/3 of the egg whites and mix with the egg yolk paste
Pour back into the egg white batter and mix well
Wrap the mold with tin foil, pour in the egg batter and steam lightly for a few times
Leave about 1 tablespoon of egg batter and add red yeast rice powder and mix well
Put it into a piping bag and cut a small opening
Pipe out circles from small to large on the surface of the egg batter (preheat the oven to 150 degrees)
Then use a toothpick to draw flowers in circles from the outside to the center
Put it on the preheated wire rack, use the water bath method at 150 degrees for 60 minutes and then turn to 160 degrees for 20 minutes. After coloring, cover with tin foil and wait until the oven cools down before taking it out
No need to invert, put it in the refrigerator for 4 hours before unmoulding