Ingredients: 250g cream cheese (cheese cream), milk 150ml, 80g sugar, 3 eggs, 20g corn starch, 2 tablespoons low-gluten flour, 60g raisins, half slice of lemon peel, animal fresh cream 130ml, 5ml lemon juice.

Exercise:

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

2. Mix 100 ml milk with 20 g 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 from step 1, stir well, then turn on low heat and continue to cook until the yolk paste is thick, and turn off the heat 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 130ml whipped cream and half a slice of lemon peel, and stir well.

5. Sift in the flour and mix well.

6. Pour in raisins and stir into cheese paste.

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

8. Pour 1/3 protein cream into the cheese paste and stir evenly with a rubber knife from bottom to top (don't stir in circles to avoid defoaming the protein). Then pour all the remaining pastry into the cheese paste and continue to stir evenly with a rubber knife.

9. Pour the mixed cake paste into the mold and smooth it. Pick it up and put it on the stove and shake it 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 in the baking tray filled with water, and then put it in a preheated oven at 150 degrees 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.