WHAT YOU NEED

Ingredients

Four eggs.
60 grams of low-fat flour
30 grams of cornstarch
Fine sugar 20 grams (in egg yolk)
100 grams of cheese
50 grams of butter
100 grams of milk
Lemon 8 ml
Fine sugar 45 grams (in protein)

How TO MADE Light cheese cake

Steps 1 to 4

1. Press the elliptical mold on the oil paper, draw an elliptical of the same size, cut it down and lay it in the mold.

2. Butter waterproofing melting reserve

3. The cheese is softened with sugar, added to hot water in a bowl, and the cheese bowl is heated by sitting on top of the waterproof side, while the electric egg beater is sent to the delicate smooth side.

4. The cheese is smooth and not granular.

Steps 5 to 8

5. Add one egg yolk and stir thoroughly and evenly each time until all four egg yolks are added.

6. Mixed cheese and egg yolk.

7. Add milk and 5 ml of lemon and stir evenly.

8. Low-flour and cornstarch mixed through a sieve into the egg yolk paste.

Steps 9 to 12

9. Melted butter is poured into the dough.

10. Mixed egg yolk flour paste.

11. Add 15 grams of sugar to the 4 proteins in the bowl and continue to stir.

12. Add 3 ml of lemon juice to 4 proteins in a bowl, add 15 grams of sugar to the big bubble, and continue.

Steps 13 to 16

13. Continue to send to fine bubbles with 15 grams of sugar.

14. Continue to send until you have a rash and 15 grams of sugar.

15. It can be fired until the moisture bubbles, raising the egg beater with a curved angle.

16. The protein is added three times to the egg yolk paste.

Steps 17 to 20

17. Every time the protein is added, it is stirred evenly, without drawing circles, so that the flour does not rise.

18. Pour into the mold, shake.

19. Fill the pan with water and put the mold in the pan.

20. Preheat the oven, put the pan in the oven and cook the second layer for 60 minutes.

Steps 21 to 24

21. It is cooked evenly and dried in the oven.

22. It's super soft and lovely, and it tastes better when it's refrigerated.

23. Look at the cut, it's extremely delicate.

24.