1. Prepare cheese mold and spread butter around it to facilitate demoulding; (separate the egg yolk and egg white in advance, and the egg white should be placed in the cold room to cool down)

2. put the cheese, milk, whipped cream and butter in the basin

3. heat it in water until the cheese is completely melted, and stir it evenly

4. add the egg yolk and mix it evenly

5. sift in the low-gluten flour and corn starch

6. stir it evenly until there is no granule

. (If there is no lemon juice, white vinegar can be used instead.)

1. Use electric egg beater to beat the protein. The whole process is carried out at a low speed-medium speed-high speed-medium speed-low speed, and fine sugar is added in three times during the beating. The state of the protein in the picture is that it is sent to a big corner, that is, wet foaming, and the protein in this state is suitable for making cheese cake

11. Take the cheese paste out of the refrigerator, and the cheese paste should be in a relatively thick state at this time

12. Take 1∕3 protein into the cheese paste, and mix the protein and cheese paste evenly with a rubber scraper; (Turn it up from the bottom, and never stir it in circles, otherwise the eggs will be seriously defoamed, resulting in the cake shrinking or unable to swell.)

13. Pour all the mixed cheese paste back into the protein bowl

14. Continue to mix the protein and cheese paste evenly with a rubber spatula, and be careful not to stir in circles; (Preheat the oven for 14 degrees at this time)

15 The cake paste that is mixed well should be in a very thick and delicate state

16. Pour the cake paste into the mold and gently drop it a few times to shake out bubbles. Place the cheese mold in a deep baking tray filled with ice water until it reaches the penultimate floor of the oven at 13 degrees for 6-7 minutes. Until the skin is evenly colored and the cake is completely solidified. You can't take it out immediately after baking, and put it in the oven to cool for a period of time

17. After the cake is cooled, cover it with plastic wrap and put it in the refrigerator for 4-6 hours, then demould and cut into pieces to eat

1. The total amount of the above cake formula is 5g, which is a 7-inch amount;

2. Frozen cheese is not easy to stir evenly, and it needs heat insulation water to soften before it is easy to stir.

3. The protein of light cheese cake is not easy to be overdone, otherwise it will swell and crack when baking, and the taste will be rough.

4. The cheese paste must have a thick consistency, so that it can be easily mixed with the protein, otherwise the protein is easy to defoam.

5. Never turn on the oven in the middle of baking, otherwise it will definitely affect the finished product.

6. The power and temperature of each oven are different, but the maximum temperature of baking cheesecake should not exceed 17 degrees.

7. It is normal for the baked cheesecake to crack slightly, and it will not look too obvious after cooling.

8. With regard to retraction, the normal retraction is to a relatively flat surface. If there is abnormal retraction, such as depression, it is a problem with operation.