Hi, maomaoMOM, could you help me figure this out? I used Kraft PHILADELPHIA cream cheese (regular), not sure if that is 原味乳酪. When I done the cream, sugar and egg mixing, the mixture looked more liquid than what you did. The other steps I can follow easily and have no problems. The cake came out like an apple pie, I mean the inside texture look like that way. When I cut it with knife, the cake lost its shape and the cream cheese flew everywhere . Thank you.