Cheesecake, rich and creamy in cheese flavor, with a light and delicate texture that melts in your mouth.

Take 115 grams of cream cheese, 35 grams of unsalted butter, and 20 grams of milk, put them together, and stir over a double boiler.

Stir until it becomes a smooth, lump-free paste.

Add 4 egg yolks and mix well.

Add 1 gram of salt and 3 grams of vanilla extract, and mix well.

Sift in 40 grams of cake flour and 15 grams of corn starch.

After stirring until smooth, set aside for later use.

Take 4 chilled egg whites, add 5 grams of lemon juice, and whip them briefly until large 'fish eye' bubbles form.

80 grams of white sugar, added in three batches while whipping, added respectively when the foam is in coarse, medium, and fine bubble stages.

Beat until it just holds the beat, a small flexible hook is sufficient when using the whisk.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, fold evenly.

Then pour it all back into the egg white mixture.

Continue folding and mixing evenly.

Place a sheet of parchment paper in the mold in advance, and pour the batter from a height.

Tap the molds twice, use chopsticks to make a few circles in the batter to remove large air bubbles. I used two molds.

Prepare a large baking tray, pour in half of the cold water, place the cake mold in it, and then put it into the oven.

Preheat the oven to 150°C, bake for about 70 minutes, and when the surface of the cake is browned, cover it with a sheet of aluminum foil to prevent it from burning.

After baking, take it out and tap it lightly to release the heat inside the cake, then unmold it after it cools slightly.

After the cake has cooled, refrigerating it for 4 hours improves its texture.

Cheesecake, done O(∩_∩)O

The texture is delicate, does not crack, and makes a slight rustling sound when broken apart.

Full of milky aroma, it melts in your mouth, leaving a lingering aftertaste.