Cooking Steps

1. 

   Step1:Prepare all ingredients. Separate the egg white and yolk. Soften the cream cheese at room temperature in advance. Heat the butter in a small bowl with water separated or microwave until it dissolves into liquid state.

2. 

   Step2:Beat the egg white with a beater. Add 40 grams of sugar three times. Beat the egg white until it lifts up the beater. The egg white can be pulled out of the slightly curved sharp corner (close to dry foaming). Set aside the beaten egg whites.

3. 

   Step3:In another bowl, put the softened cream cheese and 25 grams of sugar. Beat with an egg beater. Whisk cream cheese to a smooth, grainy stat

4. 

   Step4:Add egg yolk. Stir well. Add melted liquid butter, milk and fresh lemon juice in turn. Stir well. Add the same material. Stir well and add the same.

5. 

   Step5:Finally, add corn starch and stir evenly to make cheese paste. The stirred cheese paste is thick and smooth.

6. 

   Step6:Put 1 / 3 of the beaten egg white into the cheese paste. Use a rubber scraper to turn it up from the bottom. Mix the egg white and the cheese paste evenly. Do not stir in circles. I forgot to shoot this on

7. 

   Step7:Pour the batter back into the egg white bowl. Continue to mix it from the bottom up. Mix well to get a fine and thick cheese cake paste.

8. 

   Step8:Apply a thin layer of grease on the inner wall of the 6-inch mold to prevent sticking.

9. 

   Step9:Put the mold in the baking tray. Pour enough boiling water into the baking tray (the boiling water should not be too little, so that the water will completely evaporate when it is half baked). Put the baking tray in the middle and lower layers of the oven. Heat up and down to 150 ℃. Bake for about 50 minutes. If the color on the surface of the baked cake is too light, you can adjust the heating temperature to 200 ℃. Bake for another 3 minutes or so to make the cake surface appear attractive golden yellow and then come out of the oven (if you can't adjust the upper and lower fire separately in the oven, you can finally adjust the temperature of the upper and lower fire to 200 ℃. Bake to the surface golden yellow. Cool the cake out of the oven. Refrigerate it for 1 night before demoulding and cutting.