How to make light cheesecake (6 inches)

The nutritional value of light cheesecake (6 inches) is very high. As winter comes quietly, preparing such a dish on the winter dinner table is very appetizing and can stimulate your appetite. Moreover, light cheesecake (6 inches) is also a good dish for health and whitening. It can promote fat metabolism and become a favorite dish for female friends. Friends who like spicy food can also add more chili for seasoning.

1. Add butter to milk and heat in water until completely melted.

2. Beat the egg whites and egg yolks in two water-free and oil-free bowls respectively. Pour 3 egg yolks, milk and butter mixture, and cream cheese into a food processor and beat for 5 or 10 seconds.

3. Pour it into a basin and filter it for a more delicate texture.

4. Sift in low-gluten flour and corn starch and stir evenly without particles.

5. Add sugar to egg white and beat until wet foam (lift the electric egg beater to form a pointed corner)

6. Pour 1/3 of the egg white into the egg yolk paste and stir evenly.

7. After stirring evenly, pour all into the egg white bowl and stir quickly to mix evenly

8. The movable bottom mold should be wrapped with two layers of tin foil.

9. Pour the batter into the mold, smooth the surface, and shake the mold twice to remove large bubbles. Preheat oven to 180 degrees.

10. Bake in a water bath at 180 degrees for 30 minutes, then cover with tin foil and bake at 150 degrees for another 20 minutes. Take out and gently shake it on the table twice to prevent stepping in the middle of the cake. Remove from the mold after cooling.

11. Put it in the refrigerator for 30 minutes before eating. It will have a stronger cheese flavor and taste better.

Eating well will make your life better. It is not advisable to just do things casually. The method of making light cheesecake (6 inches) is very simple and can satisfy the taste of most people.