Cooking Steps

1. 

   Step1:Cut cream cheese into small pieces. Add 30g of sugar and stir in hot water with egg beater until smooth and free of particle

2. 

   Step2:Then add the yolks one by one and mix wel

3. 

   Step3:Add milk in turn to cheese. Mix 5 ml lemon juice evenl

4. 

   Step4:Sift in low gluten flour and cornstarch and stir until no granules are lef

5. 

   Step5:Pour the melted butter into the cheese paste and stir wel

6. 

   Step6:Add 2 ml lemon juice to the egg white. Use the beater to make a big bubble. Add 60 g of sugar in three times. Beat the egg white to about eight times

7. 

   Step7:Preheat the oven to 150 degrees. Mix the egg white paste and cheese paste three times

8. 

   Step8:Pour into the mould. Pour seven minutes of water into the baking pan. Put into the middle and lower layers of the oven. Put the cheese mould into the water. Bake for about 1 hour (bake for half an hour, add some cold water to the baking pan. Prevent cracking

9. 

   Step9:Take it out and let it cool. It's better to eat it after refrigerated.