With a hand gently pressed on the surface of the shake, there is no obvious sense of flow is cooked.

How to make light cheesecake:

Prepare all the ingredients.

Place the egg whites and egg yolks separately in a waterless and oil-free bowl and basin and set aside.

Put the milk, yogurt, and cream cheese in a food processor and puree (smooth and grain-free)

Add a few drops of white vinegar to the egg whites and beat until coarse peaks are formed.

Pour two-thirds of the lukewarm water into a baking dish and place in an oven to preheat.

Add the sugar and beat until wet peaks form.

Pour one-third of the egg white into the cheese batter and mix well.

Mix the cheesecake batter.

Grease the bottom and sides of the mold with butter.

Place the cake on a baking sheet with hot water in a preheated oven at 90 degrees above and 135 degrees below for 70 minutes on the lower level.

Bake in the oven for 30 minutes before removing and letting cool before unmolding, or let cool and chill in the refrigerator for four hours before unmolding and serving.