WHAT YOU NEED

Ingredients

100 grams of cheese
Four eggs.
30 grams of flour
100 grams of milk
Low flour 60 grams
30 grams of cornstarch
50 grams of butter
Protein four
50 grams of flour

How TO MADE Light cheese cake

Steps 1 to 4

1. I used Anja's cream cheese, insulated with water, softened and mixed into a delicate, soft dough.

2. Add egg yolk four times, stir, and beat smoothly.

3. Add 30 grams of sugar powder, stir the milk evenly, then sift into the cornstarch and low-flour mixture.

4. Waterproof melted butter.

Steps 5 to 8

5. Add the dough and stir.

6. Protein is foamed at high speed, sugar powder 50 g, added three times to the protein, sent at low speed to 8 times, hitting the protein more firmly.

7. Preheat the oven to 160 degrees.

8. Add one-third of the protein paste to the egg yolk paste, stir from the bottom up, do not make a circle, then turn the dough back into the remaining protein paste, stir evenly.

Steps 9 to 12

9. Pour the dough into an 8-inch pan, preferably with oil paper.

10. The room exploded with bubbles.

11. (The live-bottom mold should be wrapped in tin paper to prevent water from entering) and then placed in a large oven, add boiling water, and cook to half the height of the oven.

12. Put it in the oven and bake it for about 60-70 minutes.

13. If you let it cool a little bit, you can get rid of the oil paper on the side, and you can keep the oil paper on the bottom.

14. Then put it in the fridge for a few hours.

15. In the end, it's delicious and delicious.

16. It's better with a cup of coffee.

17.