The first two times I made the cheese cake, it was a little thicker because the cheese was used more, and I accidentally found a recipe that reduced the amount of cheese by half, and the taste was much fresher.

WHAT YOU NEED

Ingredients

Two eggs.
60 grams of cheese
Low flour 36 grams
18 grams of cornstarch
60 grams of water
30 grams of corn oil
10 grams of fine sugar

How TO MADE Light cheese cake

Steps 1 to 4

1. Put the cheese and water together in the cooking machine, stir finely, and pour into the bowl for backup.

2. Egg whites and egg yolks are separated, and the utensils for laying egg whites have no oil or water.

3. At this point, about 2 cm of water is added to the grill and placed in the lower layer of the oven, and the grill net is placed on the grill.

4. Preheat the fire 150 degrees up and down.

Steps 5 to 8

5. Add 10 g of fine sugar, oil and cheese paste to the egg whites, stir evenly, sift into low-flour and cornstarch.

6. The flour is mixed into a more delicate flour dough for backup.

7. Add 0.5 g of starch to the egg whites, and add 20 g of fine sugar twice.

8. "The electric egg breaker is stirred for about five minutes to form a hard foam."

Steps 9 to 12

9. Add 1/3 of the protein to the dough and stir evenly up and down.

10. Add the flour dough to the remaining protein and stir evenly.

11. The bottom of the mold is pre-cut with oil paper or coated with a layer of butter to prevent sticking.

12. The cake paste is poured into the mold, thrown to the ground at a height of about 20 cm, and the air bubbles are thrown into the oven.

13.