Light cheesecake

Overview

I made light cheese cake today, it tastes sweet and delicate, and leaves a fragrance on your lips and teeth.

Place cheese, milk, and butter in a clean basin, heat over water, and stir until smooth and thick.
Add the egg yolks and mix quickly, add a few drops of lemon juice and mix well.
Sift in the low-gluten flour and cornstarch and mix well.
Add a few drops of lemon juice to the egg whites, beat at low speed until coarse foam forms, add fine sugar, start beating at low speed, and slowly increase the speed until wet foam forms.
Add one-third of the egg whites to the cheese batter and mix evenly.
Pour the remaining egg whites into the cheese paste and mix evenly with a spatula.
Pour into the buttered mold and preheat the oven to 130 degrees for 80 minutes.
The finished product is baked.