Cooking Steps

1. 

   Step1:Prepare all kinds of materials. Egg yolk separation. Keep the protein in the refrigerator. Corn starch and low gluten flour are mixed and sifted.

2. 

   Step2:Cream cheese and milk, stir over low heat and water until smooth (use egg, no electric beater, and it's unlikely to be completely granulated. Feel smooth).

3. 

   Step3:Add the butter. Stir until the butter melts. Turn off the heat. Remove the pan.

4. 

   Step4:Add egg yolks one by one. Stir quickly and evenly.

5. 

   Step5:Pour in the sifted powder. Mix well to make a yolk paste. Set it aside.

6. 

   Step6:Take out the protein from the fridge. Beat it. Add sugar three times. Beat until wet foaming.

7. 

   Step7:Mix the egg white and egg yolk batter evenly. Pay attention to mixing. It's the same as using a shovel when cooking. Don't stir in circles to avoid defoaming. The time should not be too long. Preheat the oven 150 degrees at the same time and boil a pot of water. I poured the batter into a special measuring cup. It's highly recommende

8. 

   Step8:Fill the cake pot with paste into the mold. Then put them in the baking tray and pour hot water into the baking tray. Light cheesecake should be baked in water bath to avoid cracking.

9. 

   Step9:Put it in the oven. 150 degrees, 50-55 minutes. I roasted it for 55 minutes at 145 degrees. Everyone has different oven temperature.