The illustration of cheesecake (cream-free cheese version) is 1 1.

Prepare ingredients

Illustration of cheesecake (no cream cheese version) 22.

Sift the low-gluten flour, corn starch and egg yolk into 50 ml of milk and mix well.

Illustration of cheesecake (no cream cheese version) 33.

Tear the cheese slices into small pieces, put them into the remaining 50ml milk and 10g sugar, and simmer until the cheese is completely dissolved.

4.

Slowly pour the cheese paste into the egg yolk paste and stir well. You can drop a few drops of lemon juice, which tastes better.

Illustration of cheesecake (no cream cheese version) 55.

Add a few drops of lemon juice to the egg white, add sugar three times, and beat it into dry foam with an egg beater.

Illustration of cheesecake (no cream cheese version) 66.

Add one third of the egg white cream to the cheese paste, stir well, then pour all the stirred cheese paste into the egg white cream, stir well, and pour it into a 6-inch mold.

Illustration of cheesecake (no cream cheese version) 77.

Preheat the oven 150 degrees, heat the middle layer up and down, bake for 40 minutes, and then cover it with tin foil to avoid burning the surface.

Illustration of cheesecake (no cream cheese version) 88.

Take it out, cool it and put it in the refrigerator. Tastes better.