It's light cheesecake

Ingredients

Cream cheese 100g

Milk 80g

Egg yolks 3

Butter 30g

Low-flour 30g

Cornstarch 15g

Egg whites 3

Sugar 80g

Lemon juice A little

Methods

Heat the cream cheese and milk over water;

Be patient and keep stirring until it becomes a smooth paste;

Add melted butter and mix well;

Add egg yolks to the cheese paste and mix well;

Sift in the low-flour powder and cornstarch into the cheese paste and mix well.

Add a few drops of lemon juice to the egg whites and beat until coarse peaks, add sugar in small batches and beat until wet peaks; add to the cheese mixture;

Cheese and egg white mixture should be mixed well;

Preheat the oven to 170 degrees, fill the baking tray with water; put the batter into the molds

Molds placed on the baking sheet, bake for 20 minutes or until the top is browned, then bake at 150 degrees for 40 minutes more.

After baking, open the oven door halfway and let it cool down, then put it in the fridge at room temperature.