1. Add the white chocolate into a smaller bowl, and then soak the bowl in hot water until the white chocolate melts.
2. Separate the egg according to the egg white and yolk, and then put the egg white in the refrigerator.
3. Put the melted white chocolate, cream cheese and egg yolk together, and then mix them evenly with a blender.
4. Take out the frozen protein, send it to the wet state (i.e. hook state), and then take 1/3 protein and put it into the egg yolk paste.
5. Stir well, then pour in the remaining protein and stir until it is even without particles.
6. Spread the oiled paper in the mold, and then pour the cake paste into the mold from a higher place to ensure that the surface of the cake paste is even and bubble-free.
7. After the oven is preheated to 170 degrees, put the mold into the oven, bake at 170 degrees 15 minutes, and then adjust it to 150 degrees 15 minutes; Bake and stew 15 minutes before taking out.