Wrap silken tofu in kitchen paper, place on a microwave-safe plate, and heat at 600W for 2 minutes. Let it cool. Separate egg yolks and whites.

Place cream cheese in a microwave-safe bowl, cover loosely with plastic wrap, and heat at 600W for about 40 seconds. Mix until smooth, then add egg yolks and silken tofu. Mix thoroughly until smooth.

In a separate bowl, whisk egg whites until foamy. Gradually add sugar and continue whisking until stiff peaks form.

Gently fold the meringue into the batter in three additions, lifting from the bottom to maintain the airy texture.

Line a baking mold with parchment paper, pour the batter in, and place the mold in a water bath. Bake at 170°C for 40–50 minutes.