Exclusive Light Cheese Cheesecake

Corn oil, milk, and cream cheese are melted over a double boiler and stirred until smooth.

Add the egg yolk and stir until evenly mixed.

Add the flour and mix evenly to make the egg yolk batter.

Beat the egg whites with sugar using an electric mixer until soft peaks form when the beaters are lifted.

Add the egg whites in three batches to the egg yolk mixture and gently fold until evenly mixed.

Bain-marie method, bake in the middle-lower layer of the oven at 150°C for 30 minutes, then switch to the middle layer for about 20 minutes. Insert a toothpick into the cake, and if it comes out clean, it is fully cooked.

Invert to remove the mold, no need to let it cool.

Flip and cut into pieces; when hot, the cake has a delicate texture.

After refrigerating for 4 hours, it has the texture of ice cream.