How to make oil-free light cheesecake

Most diseases are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. Let’s start learning how to cook. Cooking is not that difficult. Let me first introduce you to the oil-free light cheesecake.

1. Heat cheese and milk together in water

2.1 After it becomes thick, add the beaten egg yolk and mix well

3.2 Stir evenly until the cheese is completely melted and there are no particles. Refrigerate

4.1 Ensure there are no unmixed particles in the batter

5.2 Sift in low flour, mix well and sieve

6.1 Take 1/3 of the meringue and egg yolk cheese paste and mix well, then pour it back into the remaining meringue and mix well.

7.2 Beat egg whites with sugar and lemon juice until wet foam is almost dry

8. Place baking paper at the bottom of the cheesecake, apply oil around it, and pour the mixed batter into the mold

9. Preheat the oven to 135 degrees (put about 1 cm of water in the baking tray and preheat together), put the cake mold in the baking tray filled with water, middle and lower layers, upper and lower fire, about 80 minutes

10. After cooling, turn it upside down on your hand and tear off the wax paper at the bottom

You must be tired of eating takeout all the time. Now that you have mastered the method of making oil-free light cheesecake, you will definitely want to try making it yourself in the kitchen. I believe that your different understanding of this dish will definitely create the most beautiful taste in the world.