How to make 6-inch light cheesecake

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the 6-inch light cheesecake. Learn it carefully so that you don’t have to envy others in the future.

1. Add 40g milk to low-gluten flour and stir evenly until it becomes a paste.

2. Heat the cream cheese over water to melt, stirring constantly

3. Add 60g of milk to the cheese paste.

4. Melt the butter and stir evenly

5. Then add the previously stirred milk and low-gluten flour mixture and stir

6. Add egg yolk and mix well

7. Brush a layer of oil on the bottom and surrounding of the 6-inch removable bottom cake pan, and then measure the size.

8. Place wax paper of the same size around the bottom

9. Next, add sugar to the egg whites three times and beat until wet foam (4-1), and finally filter the mixed cheese paste.

10. Add to the whipped egg whites and mix well.

11. Pour into the prepared mold, shake it 3 times, put it into the baking tray, add 2cm of warm water into the baking tray, and bake in the preheated oven at 160° for 60 minutes.

12. The finished product after demoulding!

Many housewives worry about what to eat today, but you don’t have to worry today. According to the editor’s introduction today, hurry up and serve this newly learned 6-inch light cheesecake on the table!