JAPANESE CHEESE CAKE

5. Add the yolks to the liquids with the lemon and mix well.
6. Sift the flour and cornstarch, as well as the previous mixture, avoiding leaving lumps.
7. While we separate the whites from the yolks and beat with the sugar, until you obtain a firm meringue.
8. When the meringue is ready, add it to the cheese mass, and mix little by little, avoiding the meringue from falling.
9. We pour the dough into the mold, put it on a baking sheet, fill it with water, so that the cake cooks in a bain-marie.
10. Bake for 80 minutes. If it browns too much, put a little aluminum foil on top.
11. After 80 minutes, open the oven door and wait 15 minutes before removing the cake.
12. Leave to cool well and unmold.