Cut the cream cheese into small pieces, add 40 grams of sugar and stir until smooth and uniform.

Add 4 egg yolks, 5ml lemon juice and milk, and continue to stir well.

Sift the low flour and starch into the cheese paste and mix well for later use.

Preheat the oven at 150 degrees for 5 minutes.

Add 2 ml lemon juice to the egg white, and add sugar three times to achieve eight hardness.

The egg whites were quickly mixed into the cheese paste three times.

Pour into the mold, shake out big bubbles, and put into a baking tray with water.

Middle and lower layer oven, water bath baking, 1 hour.

Take it out, let it cool and refrigerate, and it tastes better.

Tip: Sugar cheese must be beaten very smoothly. Cheesecake used to be a little small. This time, the materials are increased, and the eight-inch cake plate is almost the same. Eating more for the whole family is enough.