separate the egg yolk protein;

cream cheese is softened in warm water;

add egg yolks in several times, one for each, stir well before adding the next one;

add 3g of sugar and milk and mix well;

sift in the low flour and corn starch and stir gently;

add melted and cooled butter and mix well;

sieve until the yolk paste is smooth;

Now add 5g of sugar to the egg whites and beat until a long corner appears;

Mix it with egg yolk paste several times to form a uniform batter;

Pour into the cake mold, and surround the edge with oil paper. If the bottom mold is movable, wrap it with tin paper, put it into a baking tray filled with water, preheat it in the oven at 16 degrees, and put it into a water bath for 6-7 minutes;

depending on the situation of the cake, it can be finished ahead of time, and demoulding can be done after 2 minutes;

Soft and delicious cheese cake.