Materials: 250g cream cheese (cheese cream), 150ml milk, 80g sugar, 3 eggs, 20g cornstarch, 2 tablespoons of low gluten flour, 60g raisins, half a lemon zest shavings, 130ml animal light cream, 5ml lemon juice.

Practice:

1. Separate the egg whites and yolks. Beat three egg yolks, add 50 ml of milk, then add cornstarch. Stir well, you need to stir until the cornstarch is completely dissolved, into a grain-free state of the egg and milk liquid standby.

2. Mix 100 ml of milk with 20 grams of sugar, put it into a container that can be heated at high temperature, and bring it to a boil over low heat and then turn off the heat.

3. Immediately pour in the custard from step 1, stir well, then turn on the heat and continue to cook until the custard thickens, remove from the heat and set aside.

4: Soften the cream cheese at room temperature and beat it with a whisk until smooth. Add it to the cooled egg yolk mixture, then add 130 ml of whipped cream and the zest of half a lemon and mix well.

5. Sift in the flour and mix well.

6. Pour in the raisins and mix well to form a cheese paste.

7, start whipping the egg white, add lemon juice to the egg white, beat the egg white until coarse foam, add sugar in three times to beat, beat until wet foam can be.

8. Pour 1/3 of the meringue into the cheese paste, and use a rubber knife to turn it upward from the bottom to mix it evenly (don't stir in circles to avoid foaming the egg whites). Pour the rest of the meringue into the cheese paste, and continue to mix well with a rubber knife.

9. Pour the cake batter into the mold and smooth it out. Shake it on the stovetop twice to get the big air bubbles out. Fill a baking dish with water, then wrap the bottom of the cake mold with tinfoil, put it into the water-filled baking dish, and then put it into a preheated oven, lower middle layer, 150 degrees, and bake for about 2 hours.

10. Remove the cake from the oven immediately after baking, let it cool down, unmold it, brush the top with some lemon juice and orange juice, and put it in the fridge overnight before serving.