1.Weigh the required materials and set aside;

2.Separate the egg yolks and egg whites and put them into two water-free and oil-free cooking basins; p>

3.Put the cream cheese, light cream and milk into another cooking basin and use a water barrier Heat over low heat until melted, stirring with a hand whisk while melting to prevent uneven heating;

4.When the cheese melts into small pieces, add butter and continue to stir and melt until the cheese becomes a paste;

5.Add egg yolks one by one.Stir quickly after adding each egg yolk to prevent the egg yolks from clumping and becoming cooked;

6.Add sifted low-gluten flour and cornstarch and stir evenly;

7. Stir the cheese cheese paste thoroughly without any particles, and set it aside for later use;

8. Add a few drops of lemon juice to the egg whites, beat with an electric egg beater at low speed until fish-eye bubbles appear, then add fine sugar in one go;

9. Then beat the egg white to a wet foaming level, that is, the lines in the egg paste will disappear as soon as they appear.The status is enough;

10.Pour 1/3 of the whipped meringue into the egg yolk paste In a basin, stir well;

11.Fold the eggs evenly Pour all the batter into the remaining meringue;

12.Continue to mix the cake batter evenly , don’t pay too much attention, and don’t stir in circles;

13.Then mix the Pour the cake batter into the mold, lift the mold and shake it gently a few times to expel large bubbles;

14.Pour 1cm of warm water into the baking pan, and set the oven to 140 degrees to preheat for 10 minutes;

15.Put the mold into the baking pan, place it on the bottom shelf, set it to 140 degrees, turn the heat up and down, and bake for 70 minutes;

16. After baking, there is no need to turn it upside down.You can unmold it immediately.Be careful to use gentle techniques;

17.Because the cake is very tender, you can put it in the refrigerator for 4 hours before taking it out and eating it.