Japanese cheese cake

Directions:
Put the butter in a pan over low heat.
Slowly add cream cheese and milk.
Integrate without beating hard.
Sift flour into a bowl. Add the salt, lemon juice and egg yolks.
Beat until you get a homogeneous paste.
Pour the pan preparation into the bowl. Mix until you get a single dough.
Beat the whites together with the yeast. As you begin to assemble, gradually add icing sugar. Stop when you get a dense texture.
Preheat the oven to 160ºC.
Line a mold with baking paper and brush with butter.
Pour the meringue into the rest of the dough and integrate with extreme care and enveloping movements so that it does not fall.
Dump everything into the mold.
Heat water in a saucepan and place an empty dish in the oven.
Cover the outside of the mold with aluminum foil, from the base to half its height.
Empty the saucepan of water into the fountain and place the mold in the middle to make a bain-marie.
Bake for 1 hour and 10 minutes at 160 degrees.
Remove from the oven and cover with a layer of icing sugar when cool.