Ingredients:
Fresh milk: 80g; Cream cheese: 133g; Whipping cream: 40g; Granulated sugar: 67g; Corn starch: 15g; Cake flour: 15g; Egg yolk: 4; Egg white: 3; Lemon juice: a few drops.
Flavor: Other; Technique: Baking; Time: One hour; Difficulty: Normal.
Detailed Steps for Making Light Cheesecake
Prepare all the ingredients.
Mix cream cheese, milk and whipping cream together.
Crush the cheese with a spoon over hot water, and stir evenly with a manual egg beater until there are no lumps.
Add egg yolk in portions, stirring evenly after each addition.
Add sifted cake flour and corn starch, and stir until well mixed.
Add lemon juice to egg white and beat until wet foam forms (bent hook shape is enough).
Add a suitable amount of egg white to the egg yolk mixture and fold from bottom to top. Then pour the mixture into the remaining egg white and fold evenly. Pour into the mold,
Preheat the oven to 175 degrees, add half of the warm water to the baking tray, use a water bath, wrap the mold with tin foil, and place it in the middle and lower layer of the oven for 60 minutes.
After the cake is colored, cover it with tin foil and adjust the temperature to 150 degrees.
When finished, brush a layer of honey water on the surface.
