2. Add sugar, milk, butter and cream cheese to the pot, heat and stir until it melts.
3. Beat well and fully cool.
4. Add the egg yolk in three times to break up, sieve in the low powder, and stir evenly without particles.
5. Drop two drops of white vinegar or lemon juice at high speed and low speed (not allowed) until the wet foam with slightly curved corners is lifted. If baked too hard, it will crack.
6. Preheat the oven 150 degrees, dig a quarter of the beaten egg whites and stir them into the egg yolk paste, then divide them into three times or so, and carefully and quickly stir the cheesecake paste with the cross method.
7. Brush a little butter around the mold, and then put in oil paper (oil will help the oil paper fit the container better).
8. Put a baking tray at the bottom of the oven to drain the water, put the mold on the baking net at the bottom, and steam the cheesecake to make it moist and smooth. You can also wrap the bottom of the mold with tin foil and bake it directly in water at 150 for 60 minutes. Be sure to adjust the temperature and baking time according to the temper of your oven. The longer the mold is, the longer it will stay in the oven after baking, and then take it out and cool it thoroughly. Don't forget the refrigerator.
9. The height of cheesecake and other cakes will not climb too much, almost as high as before entering the oven. Don't worry about the height, just enjoy the moist and mellow cheese aroma and treat yourself to a piece of cake.
10, don't be too angry and paint too fast. You can stamp the tin foil halfway, haste makes waste, be patient, careful and persistent.