pitaya cheese cake

Ingredient	Method
base: pitaya sponge cake (refer to pitaya swiss roll recipe) Filling: 250g cream cheese 50g caster sugar 3 eggs 1 tsp vanilla essence 1 1/2 tbsp corn starch 60g pitaya sauce 60ml milk 1 1/2 tbsp lemon juice	1. fiiling: beat cream cheese, sugar  until smooth. Beat in egg until well combined. 2. then beat in the remaining ingredients until blended. 3. Pour filling into prepared tin. Bake  in preheated oven at 180C for 25-30 minutes.   4.  remove from heat  and leave to cool.