1. Prepare the ingredients
2. Pour the yogurt into an oil- and water-free basin
3. Put in the softened cheese
4. Beat into a silky state with a whisk
5. The beaten yogurt paste has no cheese particles
6. Add two egg yolks in batches
7. Beaten the egg yolks evenly
8. Add in the whipped cream and beat well
9. Low powder, sift in starch together
10. Stir evenly, smooth and no particles ready for use
11. Beat the remaining two egg whites first
12. Add lemon juice
13. Add sugar in 3 times
14. Whip the egg whites into the kind of moist meringue with hooks
15. Add meringue to the yogurt batter
16. Add meringue, cut and mix evenly
17. Wrap the outside of the six-inch movable bottom mold with tin foil
18. Pour the cake batter into the mold and smooth it with a spatula
19. Use a deep-bottomed baking pan to pour hot water and then put it into the cake batter mold
20. Put it in the preheated oven
21. Bake at 160° for 60 minutes
22. After letting cool, it will be demoulded without inversion.
23. After demoulding, put it in the refrigerator for 4 hours before enjoying
Tips:As long as the temperature of the cheese cake is controlled in the oven, the cake will not crack
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