Maybe not enough flour rice. The following light cheese cheesecake (8-inch) recipe:

Materials: 5 eggs, 225g cream cheese, 45g low gluten flour, 90g milk, 54g butter, 81g granulated sugar

1. Separate the egg whites from the eggs and set aside.

2. Put the cream cheese and milk into a whisk bowl.

3. Heat the cream cheese and milk over water and stir until smooth and grain-free.

4: Add butter and continue to stir until well blended.

5. Remove the beaters from the water and add the egg yolks in batches, mixing well with each addition before adding the next one for mixing.

6, add the egg yolks all mixed well, into a paste.

7: Sift the low gluten flour into the mixture.

8: Using a spatula, mix well from the bottom up until grain-free.

9, in the baking dish filled with seven full of water, placed in the oven on the lowest level, the upper and lower tube 180 °, preheating 15min.

10, the sugar will be added to the egg whites in three installments, whipped until wet peaks (can be pulled out of the curved hooks), this step is very important, if you do not grasp the degree of can be whipped directly to the dry peaks.

11, the whipped egg white 1/3 into the egg yolk mixture, from the bottom up to mix evenly, and then pour the mixture back into the egg white mixing bowl, the same from the bottom up to mix evenly.

12. Wrap the 8-inch molds around the sides and bottom with tin foil, pour the batter into the molds, and gently shake them on the work surface.

13, in the preheated oven on the penultimate layer of the baking grid, the mold into the 180 ° bake 30min, the upper and lower tube to 150 ° bake 25min, to be baked, do not rush out of the use of the residual heat of the oven to let the cake in the oven in the still 30min.

14, will be baked cake demolded, cooled and easier to cut.

15: Refrigerate the cake for a better texture.