Oreo Light Cheesecake Exclusive

The materials that need to be weighed should be weighed in advance for later use (the recipe is for a 6-inch cake).

Separate the egg yolks and egg whites into a bowl free of oil and water.

Soften the butter and cream cheese and stir over hot water until melted.

Add pure milk and stir evenly.

Gradually add the egg yolks into the cheese mixture.

Stir evenly.

Sift the low-gluten flour into the cheese batter.

Mix the dough back and forth until there is no dry flour.

Add crushed Oreo cookies.

Add a few drops of white vinegar and granulated sugar to the egg whites, and beat until the mixer forms small curved peaks when lifted.

Mix well.

Take one-third of the meringue and add it to the batter, folding gently until evenly mixed (do not stir in circles).

Take another one-third of the meringue and the batter and continue to fold quickly until evenly mixed.

After mixing evenly, pour the batter into the remaining egg whites and fold quickly.

Line the mold with oil paper, pour in the cheesecake batter, and gently shake to remove bubbles.

Preheat the oven, add water to the baking tray, and use a water bath method to bake at 130 degrees on the top heat and 140 degrees on the bottom heat for 1 hour.

After baking, take it out, give it a gentle shake twice, and then let it cool.

Remove the cake from the mold after it has cooled, and refrigerate it overnight for a better taste.

Finished product.

Finished product.

Finished product.