Prepare the ingredients as shown in the photo, sift the flour and cornstarch and set aside

Separate the egg yolks from the egg whites and make sure the containers are clean, and refrigerate the egg whites before whipping them up

This recipe will make an 8-inch cake. (Outside of the recipe portion) and then surround the inside of the mold with baking paper (the whole set of cut out ones are available at Daiso for only 39RMB). If you are using a removable mold, please remember to wrap the bottom of the outside with tin foil (because light cheesecake needs to be baked under water).... Add the sifted low-gluten flour and cornstarch and mix quickly and evenly to complete the meringue, then set aside

Take out the refrigerated egg whites and add the lemon juice or salt and beat them quickly to make coarse peaks, then add the sugar in 2-3 batches and beat the egg whites until they reach wet peaks (as shown in the photo at the bottom right corner of the picture, the curved corners of the egg whites are drooping)

Then, take a small portion of the egg white from the meringue and mix it with the egg yolks from the meringue from step 5. Lastly, mix the two together again to form a fine batter, then pour it into a pre-treated baking mold and tap it a few times to make the surface smooth naturally. Then put it into a preheated oven with hot water and bake it in a waterproof manner, first at 160 degrees C for 20 minutes, then reduce the temperature to 140 degrees C and bake it for 40 minutes, and then if the surface has not reached the coloring effect before the completion of the baking process, move it to the top and bake it for about 5 minutes more. p>Take out the cake and invert it on the palm of your hand ˊRemove the baking paper ˊArrange it on a plate ˊBrush the surface with mirror gel if you have it ˊOr brush it with jam and boiled water 1:1 if you have it ˊ(of course you can brush it with nothing) ˊAnd finally, you can slice it and eat it ˊOr you can refrigerate it and enjoy it later. The cake will be finished with a fine and tasty light cheesecake.

The oven I use is a 25-liter domestic rotisserie oven in the middle layer, and the baking temperature is only for my own reference, so I have to use my own oven to get the right temperature, and the principle is to "bake at low temperature and keep the water out of the water" in order to make sure that the cake is perfectly rendered.

Step 4: Melt the cream cheese, don't be in a hurry, be patient, slowly blend it over low heat, and mix it well (if you are afraid of not being able to control the heat, just use the water heating method). Try to add enough water to the water bath at one time (at least 1/2 of the baking pan)... Avoid turning on the oven to add more water in the middle of the baking process.