Ingredients: 250g cream cheese (cheese cream), milk150ml, 80g sugar, 3 eggs, 20g corn starch, 2 tablespoons low-gluten flour, 60g raisins, half lemon peel, animal whipped cream130ml, 5ml lemon juice.

Practice:

1, separation of protein and yolk. Beat three egg yolks, add 50 ml of milk, and then add corn starch. Stir well until corn starch is completely dissolved, and turn into egg milk without particles for later use.

2. Mix 100 ml of milk with 20 g of sugar, put it in a container that can be heated at high temperature, boil it with low fire and turn off the fire.

3. Immediately pour in the egg and milk liquid of step 1, stir well, then turn on low heat and continue to cook until the yolk paste is thick, and cool off the fire for later use.

4. Soften the cream cheese (cheese cream) at room temperature, beat it with an egg beater until smooth, add the cooled yolk paste, then add 130 ml of fresh cream and half a lemon peel, and stir well.

5. Sift in the flour and mix well.

6. Pour in raisins and mix well into cheese paste.

7, began to send the protein, add lemon juice to the protein, beat the protein to coarse foam, add sugar for three times, and beat it to wet foam.

8. Pour 1/3 protein cream into the cheese paste, and use a rubber knife to stir it evenly from the bottom up (don't stir in circles, so as not to defoam the protein). Then pour all the remaining meringue into the cheese paste and continue to mix evenly with a rubber knife.

9. Pour the mixed cake paste into the mold and smooth it. Pick it up and shake it hard on the stove twice to shake out the big bubbles inside. Fill the baking tray with water, then wrap the bottom of the cake mold with tin foil, put it into the filled baking tray, and then put it into a preheated oven at 150℃ for about 2 hours.

10, take it out of the oven immediately after baking, cool it, demould it, brush some lemon juice and orange juice on the surface, and refrigerate it overnight before eating.