Cooking Steps

1. 

   Step1:The ingredients are as shown in the figure. The cream cheese is softened at room temperature first. The yolk of four eggs is about 70g. The egg white of two eggs is about 55g. The sugar is divided into two parts of 30g.

2. 

   Step2:Add butter to the milk. Heat until the butter melts (don't boil). Cool aside.

3. 

   Step3:Add 30g sugar to the yolk. Beat with the beater until whit

4. 

   Step4:Add cornstarch to the beaten yolk and stir wel

5. 

   Step5:Then pour it into the cold milk butter liquid. Stir well. Heat it over a small fire again. Stir continuously. It will thicken and then leave the fire

6. 

   Step6:Cream cheese softened at room temperature. Beat smooth with eggbeater over wate

7. 

   Step7:Pour the batter into the cream cheese and stir wel

8. 

   Step8:The remaining 30g of granulated sugar is added into the protein in three times and sent to the wet foaming. Now we can preheat the ove

9. 

   Step9:Add part of the beaten protein to the cheese paste. Stir well, then pour in the remaining protein. Continue to stir well. Then pour it into the 6-inch mol

10. 

    Step10:Cheese cake is suitable for water bath baking. Pour water into the baking tray and put the mold into the baking tray. This can keep the cake moist and prevent cracking. I used a movable bottom mold. In order to prevent water from entering, I wrapped a layer of tin foil around the mold.

11. 

    Step11:My oven is set at 150 degrees. It's heated up and down for 60 minutes. The specific temperature and time will depend on your own oven. Put it in the oven for another 30 minutes. Then put it out of the oven and cool it. Put it in the refrigerator and refrigerate it, then it can be demoulded and cut into pieces.