1. cut the baking oil paper according to the size of the bottom of the mold;

2. Pad the cut baking paper at the bottom of the mold;

3. Separate the yolk from the protein;

4. Pour the milk into the cheese, melt it in water, and keep stirring evenly;

5. Add the cream and keep stirring until it melts.

6. Japanese light cheese cake-method

7. Add the egg yolk and keep stirring evenly.

8. Japanese light cheese cake-practice

9. Stir into a uniform cheese paste, leave the fire and let it cool;

1. After breaking the protein into fish-eye bubbles at high speed;

11. Add sugar for three times;

12. Add a few drops of lemon juice to the beaten protein and continue stirring;

13, until the protein is sent to a state;

14. Add half of the beaten protein into the cheese paste and stir well

15. After stirring well, pour it into the remaining cheese paste;

16. Stir them evenly;

17. Pour the evenly stirred cheese paste into the baking mold;

18. Put water in the baking tray and heat it in isolation;

19. Put it in an oven preheated to 15 degrees for 6 minutes.

2. Take it out and demould it.

Although the calorie of cheesecake is so high, people's nutritional value is not low. The protagonist of cheesecake is cheese, which naturally contains protein, calcium, phosphorus and other nutrients. Let's take a detailed look at the nutritional value of cheesecake.

High-quality protein: protein in cheese is mainly casein, which is a kind of protein easily absorbed by human body. Its actual digestibility is about 97.5%, which is much higher than that of whole milk (91.9%)!

Rich in vitamins: In addition to protein, calcium and phosphorus, there are also vitamins A, D and E, vitamins B1, B2, B12 and folic acid, all of which play a very important role in the baby's growth.