Oil-free light cheesecake

Overview

The oil-free version of the light cheesecake tastes more solid, but because there is less butter, does it make you feel less burdened when eating it?

Put the cream cheese in a basin, heat it over water (about 60 degrees), and beat the cream cheese until smooth.
Separate egg whites and yolks. Add the egg yolks to the cheese mixture in portions, beating well after each addition before adding the next.
Sift the low-gluten flour and cornstarch mixture into the egg yolk cheese and mix well in a Z-shape.
Add lemon juice to the egg whites, add caster sugar in 3 batches, and beat until stiff peaks form.
Add half of the meringue to the cheese batter and mix evenly. (At this time, you can preheat the oven to 180 degrees, add water to the baking pan, place it on the bottom layer, and place the grill on the second to last layer.)
Then pour the cheese paste into the meringue and fold evenly.
Pour the mixed cake batter into the baking bowl eight-quarter full.
Adjust the oven temperature to 160 degrees, turn the heat up and down, and bake for about 70 minutes.