Light cheesecake

Overview

First time doing

Separate egg yolk and protein.
egg yolks, add 25g sugar, 25g milk, vegetable oil, and 15g sifted cake flour
Mix well
Add 30g of sugar to the egg whites in three batches [and a little lemon juice]
Beat at medium speed until wet peaks form.
Add 1/2 of the milk to the cream cheese and stir until there are no particles. Melt the cheese by heating it over water
Stir the egg yolk batter and cream cheese batter evenly, then stir evenly into the egg white batter.
Prepare the mold. Place parchment paper on top and wrap baking paper around and on the bottom.
Pour an appropriate amount of cold water [about 1 cm] on the baking sheet, put it in the oven and bake it in a water-proof oven. Bake the middle and lower layers at 220 degrees for about 10 minutes. After coloring, lower the temperature to 160 degrees [water bath method] and bake for 60 minutes.
Finished product