How to make 6-inch cheesecake (light cheese)

Winter is coming, and a 6-inch cheesecake (light cheese) is very suitable for use in this season. It is extremely nutritious and healthy. Fresh ingredients must be prepared. The production process is very simple and easy to operate, but the amount of ingredients must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Melt the butter in water and add the breakfast biscuit crumbs, mix well and spread on the cake pan. (You can apply a thin layer of melted butter on the inside of the cake pan) Put the cake pan in the refrigerator.

2. Heat the cheese and milk together in a water bath until they melt and soften.

3. Use a whisk to stir the softened cheese in step 2 in one direction until it is evenly mixed. Add the egg yolk and continue to stir evenly. It is best not to stop in the middle and stir quickly. Otherwise the eggs will easily cook and affect the effect. Finally, put it in the refrigerator to cool down.

4. Beat the egg whites and sugar together, and add a few drops of lemon juice.

5. Take out the mixed liquid from step 3 and add 1/3 of 4 into 3. After mixing well, pour all into the remaining 4. Mix well again.

6. Pour the mixture into the cake pan. Wrap in foil.

7. The upper and lower temperature of the oven is 100℃. After 60 minutes, increase the heat to 120℃ and cook until the surface is colored, which usually takes about 5 minutes.

8. After taking it out of the oven, you can eat it while it’s hot.

9. After cooling, remove from the mold and refrigerate. Wait at least 2 hours before removing and cutting into pieces.

10. I added cocoa powder.

The dish of cheesecake (light cheese) 6 inches allows you to feel the wonder of food, enjoy the different experiences brought by taste, and enjoy the deliciousness of home cooking.