1. Prepare materials
2. You can use a solid bottom mold or a live bottom mold to make this cake. If it is a live bottom mold, you can take out the live bottom and wrap it with tin foil, so that the whole cake can be demoulded. If it is a fixed bottom mold, you can put a piece of oil paper or tin foil of a suitable size on the bottom.
3. . Spread a layer of softened butter on the walls of the cake tin.
4. After taking the cream cheese, whipped cream, and yogurt out of the refrigerator, they are directly weighed and put into the cooking cup of the food processor, and beaten with the food processor to a smooth and particle-free state. (When making this step, you can also leave the cream cheese at room temperature until it is relatively soft, then add whipped cream and yogurt and beat with a whisk until smooth. However, it takes a long time and requires a long time to refrigerate. .
5. After finishing the cheese with a food processor, pour it into a large bowl.
6. Separate the egg whites and yolks.
7. Add the egg yolk to the cheese paste and mix well.
8. Sift the low flour into the egg yolk paste. Keep the cheese batter in the refrigerator.
9. When the egg whites are beaten to the shape of fish-eye bubbles with a whisk, add 1/3 of the sugar and continue to beat.
10. Beat the egg whites to a thicker state, then add 1/3 of the sugar. When you hit the surface until lines start to appear, add the remaining 1/3 of the sugar. Until the egg whites are blown to the point where they are close to rigid foaming. (Don't hit hard foam).
11. . Take the cheese paste out of the refrigerator. The cheese paste should be relatively thick at this time. Dig 1/3 egg whites into the cheese paste
12. After mixing the egg whites and cheese paste, pour them all back into the egg white bowl. Continue to mix the egg whites and cheese paste with a rubber spatula. Remember, don't stir in circular motions.
13. Fill the bakeware with water, about 3cm in height.
14. Put the cake mold in the baking tray (directly in the water), put the baking tray in the lower layer of the preheated oven, and bake for 1 hour to 70 minutes at 160 degrees. Until the skin is evenly colored, the cake is completely solidified, and when there is no flow feeling when pressed by hand, it can be out of the oven
15. . Cakes just out of the oven are fragile, so don't demould them immediately. Wait for it to cool naturally before demolding (don't cool down like a chiffon). Put it in the refrigerator, chill for more than 4 hours, then cut into pieces
