Cooking Steps

1. 

   Step1:Remove the cream cheese from the refrigerator and put it in the room. Add in the sugar. Stir with the electric eggbeater at low speed until the cream cheese is smooth and free of particles.

2. 

   Step2:Add 1 egg at normal temperature. Stir evenly, then add the second egg. Continue to stir evenly.

3. 

   Step3:Add corn starch. Mix well.

4. 

   Step4:Add room temperature cream. Mix well.

5. 

   Step5:Prepare a piece of silicone paper and lay it in the 6-inch round cake mold of the school kitchen. Pour in the batter. Shake slightly. Spread the batter.

6. 

   Step6:Then put it into the preheated oven. Heat it up and down for 210 degrees. Bake in the middle layer for 2025 minutes.

7. 

   Step7:The cake will gradually fall back in the process of cooling. This is a normal phenomenon. Don't worry. After the cake has cooled down completely, put it in the fridge and refrigerate overnight. The next day, it will be ready for demoulding.