Prepare ingredients: 3 eggs, 65g pure milk, 10g cornstarch, 25g low-gluten flour, 125g cream cheese, 25g butter, 20g sour cream, 45g white sugar.

1. Add 65 grams of pure milk and 20 grams of yogurt to a large bowl, then cut 125 grams of cream cheese and 25 grams of butter into small pieces and put them into the large bowl. Separate the bowl. Melt the hot water and stir it with a whisk constantly. Add all the ingredients to the hot water and stir evenly until it becomes a smooth cheese paste.

2. Break 3 eggs, separate the egg whites and egg yolks into different bowls, add the 3 egg yolks into the mixed cheese paste in three batches, and stir evenly with a whisk while adding. . Add a few drops of lemon juice into it. If you don’t have lemons at home, you can use white vinegar instead, and then stir evenly again. Of course, you can add nothing according to your own taste.

3. In the mixed cheese paste, use a sieve to sift 10 grams of cornstarch and 25 grams of low-gluten flour, and then stir evenly until it is smooth without dry flour particles. .

4. Beat the egg whites with an electric egg beater. Add 45 grams of sugar in two batches and beat the egg whites until they are wet. Lift the egg beater and there will be a large hook. If it does not fall, it means the egg whites have been beaten successfully. That’s it; remember that there should be no water or oil on the large bowl containing the egg whites and the egg beater, otherwise it will affect the success of beating the egg whites.

5. Add one-third of the whipped egg whites to the stirred cheese paste, stir evenly, then pour all the stirred egg whites and cheese paste into the whipped egg whites. In the paste, stir up and down evenly.

6. Wrap three layers of tin foil around the outside of the six-inch mold, put a layer of oil paper on the bottom, apply a layer of butter on the inner wall of the mold to prevent sticking, and then pour the mixed protein cheese paste into it. For the six-inch mold, the amount prepared by Bao Ma is just enough to fill the six-inch mold to 80% full, and then gently shake the mold a few times to shake out the large bubbles inside.

7. Add an appropriate amount of water to the baking pan, add about 1 cm, and then put the cake mold and baking pan into the oven. Preheat the oven to 180 degrees for about 10 minutes, and bake at 180 degrees for 25 minutes. , after the surface is well colored, turn to 145-150 degrees and bake for about 55 minutes. Of course, the oven temperature in everyone's home is different, so you can observe, adapt and adjust it.

8. After the cake is baked, do not take it out immediately. After staying in the oven for about half an hour, take it out to cool and remove it from the mold. The delicious and delicious light cheese cheesecake is ready. You can let it cool, wrap it in plastic wrap, and refrigerate it for about 4 hours before eating. The texture will be softer, more delicate, and more delicious.