Light cheesecake

Prepare the required ingredients and weigh them for later use.

Place the cream cheese in a bowl, add a quarter of the milk and mix well.

Add the remaining milk in 2 to 3 additions and mix until smooth and without any lumps.

Add the beaten egg yolk liquid to the cheese paste, mix well and combine.

Just mix the egg yolks into the cheese paste until it reaches this state.

After mixing well, add the butter that has been melted in advance and mix well.

Sift in the mixed low-gluten flour and cornstarch, and stir evenly until there are no lumps.

Beat the egg whites, add one-third of the sugar and continue beating.

Whisk until it reaches this state and add the remaining half of the sugar for the second time. Continue beating.

In this state, add all the remaining sugar for the last time. Beat until wet peaks form.

Take one-third of the egg whites and put it into the flour batter. Stir up and down to mix evenly.

After mixing well, add all the egg whites. Mix up and down until completely uniform.

Pour the mixed batter into a 6-inch cake mold and a rectangular glass baking bowl, shake gently to remove bubbles, and set aside.

Preheat the oven to 180 degrees with upper and lower heat, put the cake batter wrapped in tin foil, place it on the middle and lower layers, and fill the bottom plate with 70% of water. Adjust the heat to 150 degrees and bake for 40 minutes. After baking, adjust the upper and lower heat to 170 degrees and bake for 20 minutes for color.

When the time is up, take out the cake and bake it until it reaches this color.

Invert onto a drying rack to cool. Unmold after complete cooling.

After unmoulding, garnish with cherries and mint leaves and enjoy.

Come have a piece and taste it. Hmm...it tastes really good.

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