1. Heat cream cheese + milk over water and stir until there are no particles.
2. Pour the melted butter (microwave on high heat for 1 minute) and continue to mix well.
3. Add the egg yolk in two batches and continue to mix well.
4. Beat the egg whites with sugar until wet and foamy.
5. Pour the whipped egg whites into the cheese paste and stir evenly with a rubber spatula.
6. Pour the mixed cheese paste into the mold.
7. Preheat the oven at 150 degrees and bake for 60 minutes. Place a tray of water on the bottom layer and mold on the penultimate layer.
8. After 60 minutes, the cake cracked badly! The same is true of Yao’s mother, I guess it’s because the formula has too little moisture and oil, and it’s too dry. After baking, the cake doesn't feel a little wet like other cheesecakes, but dry. After letting it cool naturally, I spread a layer of apricot jam on the top and put it in the refrigerator for 8 hours before demoulding.
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