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1. Break the fingerbread with a mixer
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2. Heat 30g butter over water
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3. Mix well with the crackers
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4. Spread the bottom of the biscuit on the bottom of the 6-inch round mold, compact it, and put it in the refrigerator for 30 minutes
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5. Add 40g butter to the milk, simmer until the butter melts, turn off the heat, and let it warm
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6. Add 25g of sugar to the egg yolk and beat with a manual whisk until it becomes viscous and whitish
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7. Add cornstarch and mix well
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8. Pour into the milk butter liquid and mix well
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9. Put it on the fire again, heat on a low fire and stir constantly, until it cooks until thick and streaky, turn off the fire
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10. Cut the cream cheese into small pieces and place in a large bowl. Beat in insulated water until smooth
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11. Whipped smooth cheese
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12. Add the viscous sauce cooked in step 9
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13. Stir well
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14. Add the egg whites to 30g sugar in three times, beat with an electric whisk to 6 to distribute, then a big hook will appear, the state before wet foaming
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15. Take half of the beaten egg whites and put them in the cheese paste, stir evenly
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16. Add the remaining half and stir evenly
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17. Pour the finished egg batter into the mold with the bottom of the cake, and wrap the bottom with tin foil
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18. Water bath method (pour about 1.5cm high hot water in the baking pan, and bake with insulated water), and bake it to a light baking color on the surface
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19. Let cool at room temperature, refrigerate until completely solidified, then demould, ready to eat
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20. Slice with a sharp knife
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