Step 1

250g of cream cheese Take it out of the refrigerator half an hour in advance, soften to room temperature, poke with your fingers to feel soft; 2 whole eggs + 1 egg yolk 55g of sugar 150g whipped cream 10g cornstarch The stirring step is quick, it is recommended to heat the oven in advance (220 degrees, 10 minutes) before mixing.

Step 2

Stir the white sugar into the cream cheese and stir into a paste; beat 2 eggs and 1 yolk;

Step 3

Stir the egg mixture into the cheese paste in three times, stir well and then add;

Step 4

pour in the cheese paste with whipped cream and stir well;

Step 5

Sift the cornstarch, add cheese paste, and stir well;

Step 6

To make the taste more delicate, it is recommended to sift it. Line a six-inch round live cake tin with oil paper and sift the cheese paste into the mold.

Step 7

Shake the mold to shake out the bubbles of the cheese paste;

Step 8

Bake in the oven at 220 degrees for 20 minutes.

Step 9

After cooling, take the oil paper out of the mold and put it in the refrigerator for 4 hours before eating, the flavor is better.