1. Separate the whites and yolks of five eggs.

2. cream cheese and milk over hot water and beat well, then add butter melted and stir well.

3. Remove the pan from the hot water and add the five egg yolks one by one, mixing well with each addition.

4. Add sifted low-flour and cornstarch and mix well.

5. Add a few drops of lemon juice and sugar to the egg whites (my sugar is a one-time addition) and whip until wet.

6. Pour half of the egg whites into the yolk batter and mix well.

7. Pour this paste into the remaining egg whites and mix well, not too long.

8. Pour the mixture into the mold. I used an 8-inch mold with a layer of greaseproof paper on the bottom, poured and shook a few times to eliminate air bubbles, and then covered with a layer of tinfoil.

9. Put it into a preheated 180 degree oven, use the water bath method, first 180 degrees for 30 minutes, then 150 degrees for 40 minutes.

10. Bake and wait 30 minutes before taking it out. Use a toothpick to make a circle along the perimeter, start to release the mold, plate and open to eat.