1. All ingredients are weighed and ready
2. The cream cheese is softened in advance, I use the microwave oven to high heat for 1 minute +1 minute, it can also be softened at room temperature, or softened by heat insulation water
3. Add in caster sugar and stir well. Now just stir and stir (don’t reduce the sugar, the sweetness is just right)
4. Preheat the oven at 230 degrees. Add the egg mixture to the cheese paste 3-4 times, stirring each time until it is fully integrated, and then add the next time.
5. Then add whipped cream and continue to stir
6. Finally add cornstarch and stir well
7. Add fresh lemon juice and stir again to form a fine paste
8. Use a 6-inch cake mold and spread greased paper. The greased paper must fit the mold completely, and the surrounding area must be higher than the mold for easy removal at the end.
9. Pour the cheese paste into the mold from a high place, and finally shake it twice to produce bubbles
10. Put it in a fully preheated oven and bake at 230 degrees for 25 minutes
11. After baking at this time, the outer skin is charred, and the inner part is soft. If you like a firmer texture, you can bake for 28 minutes.
12. Duang, Duang, Duang, I want to eat it now, but I have to hold it back. After letting it cool, cover it with plastic wrap and put it in the refrigerator overnight before demoulding. The taste is the best
Tips:1. Cream cheese must be fully softened
2. Preheat the oven in advance at 230 degrees. In the last few minutes, if the surface is not sufficiently coked, you can move the baking tray to the top layer for baking.
3. The time and temperature are for reference only, adjust according to your own oven temperament
