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

Step by step

1, in a large bowl, add 65g pure milk and 20g yogurt, and then 125g cream cheese and 25g butter, also cut into small pieces respectively. Add the cream cheese and 25g of butter, cut into small pieces, into a large bowl, melt the bowl over hot water, stirring constantly with a whisk to melt, stirring all the ingredients over hot water to mix well, and stirring to form a smooth cheese paste like the one in the picture below.

2. Break 3 eggs, separate the whites and yolks into separate bowls, and add the 3 yolks to the cheese mixture in three batches, stirring with a whisk as you do so. Bao mama like to do out of the cheese light cheesecake a little sour taste, so in the inside of a few drops of lemon juice, there is no lemon at home can also be replaced with white vinegar, and then mix well again, of course, according to their own tastes, you can also not add anything.

3. In the cheese paste, sift 10 grams of cornstarch and 25 grams of low-gluten flour through a sieve, and then stir well, stirring until there are no dry flour particles in the smooth state can be.

4, with an electric whisk to whip the egg white, 45 grams of sugar in two additions, the egg white whipped to wet state, lifting the whisk has a large curved hook, not fall on the instructions of the egg white on the whipping success, you can; remember to load the egg white of the large bowl and whisk can not have any water and oil, otherwise it will affect the success of the egg white whipped.

5, take one-third of the whipped egg white and add it to the whipped cheese paste, toss up and down to mix evenly, and then pour all the whipped egg white and cheese paste into the whipped egg white paste, toss up and down to mix evenly.

6, in six-inch molds around the outside of three layers of tinfoil, the bottom of a layer of greaseproof paper, mold walls on a layer of butter to prevent sticking, and then toss the good protein cheese paste poured into six-inch molds, the amount prepared by the mother of the amount of six-inch molds can be added to the eight-minute full, and then gently earthquake molds a few times, inside the big bubbles shake out.

7, in the baking dish add the right amount of water, mom added about 1 centimeter or so, and then send the cake molds and baking pan into the oven, preheat the oven at 180 degrees, about 10 minutes or so, bake at 180 degrees for 25 minutes, and so the surface of the good color, turn 145-150 degrees and then bake for 55 minutes, of course, everyone at home, the temperature of the oven is not the same, so you can observe, adapt and I'm not sure how much I'm going to be able to get out of this one.

After the cake is baked, don't take it out immediately, and then stay in the oven for half an hour or so, take it out to cool, take it off the mold, delicious and delicious light cheese cheesecake is ready, you can cool it down and wrap it with plastic wrap, and put it in the fridge for about 4 hours before serving, the texture will be more soft and delicate and delicious.