Cooking Steps

1. 

   Step1:Take a large pot. Add some hot water to the pot. Pour cheese and milk into the small pot. Heat with water separated. Stir until smooth and granulated.

2. 

   Step2:Add the butter to the cheese. Stir until the butter melts.

3. 

   Step3:Take out the pan, add the yolk in several times, and stir evenly.

4. 

   Step4:Then add the sifted low gluten flour and mix it into mayonnaise paste until it is fine and smooth.

5. 

   Step5:At this time, fill a baking pan with warm water. Put it in the bottom layer of the oven. Preheat it at 160 degrees

6. 

   Step6:First high speed, then low speed into wet foam (pick up the eggbeater. The protein forms a downward pointed cone. No matter how you shake the eggbeater, the pointed cone is always downward).

7. 

   Step7:Take part of the protein and put it into the yolk cheese paste. Turn it over from the bottom to the top and mix well. Then pour the batter into the remaining protein and mix well.

8. 

   Step8:Add non stick oil paper to the mould. Pour the mixed cheese paste into the mould. Shake out the bubbles gently. Put it on the bottom second layer of baking net water bath for 160 degrees and bake for 60 minutes. Color for 5 minutes at 180 degrees.

9. 

   Step9:Finally, in order to prevent retraction, it is necessary to cool it in the oven for 40 minutes. Wrap it with plastic wrap and refrigerate it for more than three hours for better taste.

10. 

    Step10:Finished product.

11. 

    Step11:Cut it into small pieces and taste it slowly.

12. 

    Step12:It can be cut like this. The same delicious. Good mood starts with light cheesecake.