Cooking Steps

1. 

   Step1:Prepare the ingredients and weigh them (cream and milk in a bowl

2. 

   Step2:Cream cheese, whipped cream and milk are poured into a bowl. The heat-resistant water is stirred evenly with a hand beater

3. 

   Step3:Stir until the batter is evenly mixed, smooth and free of particles. Separate the egg white and yolk of the egg. Knock the egg white into a clean beating bowl without oil or water and set aside. Add the yolk into the cream cheese batter. Stir evenly with a hand beater

4. 

   Step4:Add sifted low gluten flou

5. 

   Step5:Add salt to the egg white. Add sugar powder three times. Beat with electric beater

6. 

   Step6:Use your hands to draw the z-word and stir it evenly. The yolk paste is ready

7. 

   Step7:Whisk the egg white to the wet foaming state. Pick up the beater and present a big hook state

8. 

   Step8:Take 1 / 3 of the beaten egg white and put it into the mixed egg yolk paste. Turn it over with a spatula and mix evenl

9. 

   Step9:Pour all the batter into the remaining protein cream. Use a scraper to mix evenly

10. 

    Step10:State of even mixin

11. 

    Step11:Put a piece of oiled paper on the bottom of the mould of oval cheese cake. Apply a thin layer of butter on the side to prevent sticking

12. 

    Step12:Pour the batter into the mold. Shake it gently for several times to produce big bubble

13. 

    Step13:Put it into the bottom layer of the preheated oven for water bath baking. Turn 130 ℃ for 30 minutes to 150 ℃ for 30 minutes. After baking, put it in the oven for 30 minutes and then take it out

14. 

    Step14:Take out the warm cheesecake. It will leave the mold automatically after coolin

15. 

    Step15:It's demoulding by turning it upside down (my oven is too hot and the top is cracked

16. 

    Step16:Cut into small pieces and enjo