Introduction: cheesecake is delicate and delicious, I believe that those who have eaten it will love it, the baking process used a low temperature baking method, it feels great, no collapse,. The following is the clear cheesecake I share for you, welcome to learn!

1. Deepen the butter in Ingredient B to liquid by heating under water and set aside, preheat the oven at 50C (300F)

2. Mix the cream cheese and milk together until there are no lumps

3. Add the deepened butter in Ingredient 1 and continue mixing, and then add the yolks and mix together

3.

4. Take another glass bowl (without water and oil, better put it in the freezer for a while), beat the egg whites in C until wet peaks, and add the sugar in about 4 times

5. Take part of 4 and add it to 3, mix it completely, and then pour it back to 4 and quickly mix it well. Put the 8/9 inch round mold (depending on the thickness of the mold)

6. Put the mold into a baking dish, fill the dish with cold water about 1/3 deep, and barbecue for 60 minutes

Tips:

So, 60 minutes is too long for that little cake mold in my previous post ~~~~ , as you can see in the picture above, the cake in the tiny cake mold didn't rise very much when it came out of the oven, but the big one did, so the retraction was relatively much smaller.