How to make light cheesecake (oil-free version)

Light cheesecake (oil-free version) is a very common home-cooked dish. After a busy work day, you can go home and have a dish like this to relax yourself. This dish has high nutritional value, is healthy and nutritious, and is suitable for people of different ages. Moreover, the color of this dish makes it look very appetizing.

1. Prepare ingredients.

2. Cut the oil paper into the size of the bottom of the mold

3. Apply a layer of butter on the inside and bottom of the mold to facilitate demoulding. If you use a non-stick mold, you can skip this step.

4. Place the wax paper on the bottom of the mold

5. Stir the cream cheese in hot water

6. To smooth

7. Pour in milk 1 and stir

8. To a smooth and delicate texture

9. Sift the low flour into milk 2

10. Add egg yolk when stirring until there is no dry powder

11. Mix until it becomes a smooth batter

12. Pour the mixed batter into the cheese paste

13. Stir in hot water

14. Slightly thicken.

15. Beat the egg whites and add sugar three times

16. Beat the egg whites until 60% as shown in the picture

17. Pour the whipped egg whites into the batter and mix evenly. Don’t worry about defoaming.

18. Pour the mixed batter into the mold

19. Lightly shake the cake into the bottom layer of the oven, bake it in a water bath at 150°C for 40 minutes, then turn the temperature up to 170°C and bake for another 20 minutes until it is colored.

20. Remove from the mold immediately after it comes out of the oven, let it cool, and then put it in the refrigerator for 4-6 hours before eating.

Many home-cooked dishes are actually not difficult to make. As long as you learn more, everyone can master them well. The method of making light cheesecake (oil-free version) is easy and not difficult to learn.