1. Weigh all materials for use
2. Pour cream cheese, cream, and yogurt into the food processor and stir until there are no particles
3. Pour the stirred cheese paste into a clean container
4. Separate the egg white and egg yolk, pour the egg yolk into the cheese paste
5. Stir well
6. Sift in low-gluten flour
7. Stir well
8. Add a few drops of lemon juice to the egg white, and add the fine sugar to the whipped egg white three times until it is wet and foamy. Preheat the oven at 140 degrees
9. Take one third of the meringue into the cheese paste
10. Stir well
11. Pour the well-stirred cheesecake batter into the remaining meringue
12. Stir well
13. Pad a piece of greased paper in the mold
14. Pour the cheesecake batter into the mold and shake out the bubbles
15. Put the cake mold into the deep baking tray, add hot water, and the hot water will reach half of the cake batter.
16. Put it in the oven, 140 degrees 60 minutes 150 degrees 5 minutes
17. It can be demoulded after baking, and it tastes better after refrigeration
Tips:The cheesecake should be baked at a low temperature, and the egg whites can be beaten to wet foaming.
