Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Mix the milk with cream cheese. Heat in water until the cream cheese has melted.

3. 

   Step3:Cream cheese and milk, mix well, then add butter. Stir until well combined.

4. 

   Step4:Then add the yolk into the mixture three times. Mix the yolk and the mixture well

5. 

   Step5:Sift low gluten flour into the mixtur

6. 

   Step6:Mix the low gluten flour with Z-shape in the mixtur

7. 

   Step7:Add lemon juice to the egg whit

8. 

   Step8:When using the electric beater to beat the egg white to the honeycomb shape, add 1 / 3 sugar powder for the first time, and then add the remaining sugar powder twice in the process of beating again

9. 

   Step9:Send the egg white to the picture stat

10. 

    Step10:Mix the egg white with the egg yolk mixture. Stir in the egg yolk mixture three times. Stir up and down. Do not stir randomly. Otherwise, the egg white will be easy to defoaming

11. 

    Step11:Pour the mixed cake liquid into the cake mold. Lay oil paper or evenly smear edible oil in the mold before pouring. Prevent bad demoulding

12. 

    Step12:Preheat the oven to 160 degrees. Bake for 15 minutes. Then turn the oven to 130 degrees. Bake for 40 minutes. Use the bath baking method. When the oven is preheated, place a baking tray full of water on the lowest layer. Don't rush to take out the cake after baking. Stew in the oven for another 20 minutes. Then take out.

13. 

    Step13:After the cake is cooled, demould it and refrigerate it for more than 4 hour

14. 

    Step14:The perfect light cheesecake is done like thi