Main ingredients: 250g cream cheese, 90g sugar, 10g cornstarch, 3 eggs, 200ml light cream, 10ml lemon juice.

Supplementary ingredients: 200 ml of light cream, 20 ml of lemon juice, a few drops of vanilla extract.

1, mix the light cream and lemon juice in the auxiliary ingredients, and let it stand for about half an hour to become thick.

2. Cut the cream cheese into small pieces and place in the microwave on high for 10 seconds.

3. Remove from the microwave and stir constantly with an egg pump. If there are still chunks, continue on high for another 10 seconds until the cheese becomes smooth.

4. Add sugar and sour cream in batches, stirring well as you go.

5: Add the eggs, whipping cream and lemon juice from the main ingredient in batches and mix well.

6. Add sifted cornstarch and mix well.

7: Pour the batter into a non-stick mold, pour boiling water into the baking pan, bake at 180 degrees for 30 minutes, then turn to 160 degrees for 30 minutes, and simmer in the oven for 2 hours after the end. Put in the refrigerator overnight.

8, the finished picture is as follows.