Oil free light cheese cake

1. Put the cream cheese into a bowl, heat it over water (about 60 degrees), and beat the cream cheese until smooth.

2. Separate egg whites and yolks. Add the egg yolks to the cheese batter in batches, stir well each time and then add the next time.

3. Sift a mixture of low gluten flour and corn starch into the egg yolk cheese, and mix well in a Z-shape.

4. Add lemon juice to the egg white, add fine sugar in three portions, and beat until stiff and foamy.

5. Take half of the protein cream into the cheese batter and stir well. (At this time, you can preheat the oven at 180 degrees, add water to the baking tray, place it on the bottom layer, and place the grill on the second to last layer.)

6. Pour the cheese batter into the egg white cream and flip it evenly.

7. Pour the mixed cake batter into the baking bowl and fill it 80% full.

8. Set the oven temperature to 160 degrees, heat up and down, and bake for about 70 minutes.