Ingredients:
– Cream cheese: 300g
2. Soften the cream cheese at room temperature, then whisk until smooth. Gradually add the melted butter and whisk until fully combined.
3. Whisk the egg yolks with 20g of sugar until well blended. 4. Add cornstarch and mix until evenly incorporated. 5. Quickly stir in the boiled milk. Place the bowl containing the mixture over boiling water and stir continuously until it thickens into a paste, then remove from the heat. 6. Pour the mixture into the cream cheese and mix until uniform. Cover with a damp cloth and set aside. 7. Beat the egg whites with sugar until glossy and stiff peaks form. 8. Gently fold the egg whites into the cheese mixture in batches until fully combined. 9. Line a mold with parchment paper, pour in the cheese batter. Bake at 175°C for 15 minutes, then reduce to 165°C and bake for another 25 minutes. Wrap the bottom of the mold in foil and bake in a water bath.
