Soften cheese with heat-insulating water, mix with fine sugar, and stir well.

Add 100g light cream to the milk and mix well. If you like lemon fragrance and sour taste, you can add a few drops of fresh lemon juice.

Slowly pour the milk mixture into the cheese paste, stirring while pouring, and then pour it into the next time after stirring evenly, about four times.

Beat the eggs, slowly pour the egg liquid into the pudding paste, and stir well while pouring. At the same time, the oven is turned on and preheated, 150 degrees.

Sift the pudding paste into a container.

Using water bath baking method, pour half the water into the baking tray and put it in the oven at the temperature of 150 degrees for 40 minutes. If you like the dark color, the container is directly open. If you like milky white, you can cover it with tin foil.

Ding-ding-ding, it's finished. Take it out carefully, it's very hot. Remember to wear gloves. People who like hot food can eat it as long as it doesn't burn their mouths. It is better to put it in the refrigerator for a while after a little cooling.