Melt cream cheese and butter in water, and beat evenly with an egg beater until the cheese is not granular. Steps of 8-inch cheesecake (light cheesecake) 1

Add milk and stir well for later use. 8-inch cheesecake (light cheesecake) Step 2

Separate the egg white, add a few drops of lemon juice or white vinegar into the egg white, then send it until the fish's eye bubbles disappear, add white sugar at one time, and continue to send it until it is hard to foam, that is, when the egg white is lifted with a small sharp corner, the protein can't be poured out. The practice of 8-inch cheesecake (light cheesecake) Step 3 Beat the egg yolk with an egg beater at low speed for 5 seconds and break it up. 8-inch cheesecake (light cheesecake) Step 4 Then pour the egg yolk liquid into the cheese liquid mixed above, stirring it while pouring, and be sure to stir it evenly. 8-inch cheesecake (light cheesecake) Step 5

Sieve the low flour and starch for three times, then sift them into the yolk cheese paste in turn, stir while sieving, and mix well until the flour has no particles. 8-inch cheesecake (light cheesecake) Step 6

Pour the beaten egg whites into the cheese yolk paste three times and stir well. 8-inch cheesecake (light cheesecake) Step 7

Then the oven 150 degrees preheating 10 minutes, we wrap the bottom of the 8-inch cake mold with tin foil, and then put an 8-inch cake paper in the mold and wrap it around the edge for better demoulding. 8-inch cheesecake (light cheesecake) Step 8

Then pour the cake paste into the cake mold, put it in a baking tray (add about 3cm of water to the baking tray, then put it in an oven, bake at 150 degrees for 20 minutes, and then adjust the temperature to 140 degrees for 40 minutes after coloring. 8-inch cheesecake (light cheesecake) Step 9