1. Soften the cream cheese with water, add sugar, and stir the milk evenly (away from the fire)
2. Add the yogurt to the softened cream cheese, stir evenly and sieve once
3. Add the egg yolk and stir well, then sift the mixed cheese paste again
4. Add in low-gluten flour, mix the cornstarch smoothly and evenly, then sieve
5. Add white sugar and lemon juice to the egg whites and beat them with an electric whisk until they are foamy, and the sharp corners can be pulled out.
6. Add half of the meringue to the cheese paste and stir gently, then add the batter to the other half of the meringue to avoid defoaming, and mix smoothly and quickly.
7. Spread some butter on the side of the mold, line the bottom with oiled paper, and pour the mixed cheese paste into the mold (8 minutes full)
8. Pour hot boiling water into the baking tray and put it into the bottom of the oven, put the cake into the oven, bake in water, increase the heat to 180 degrees, lower the heat to 200 degrees, and bake for 50 minutes
9. Take out the baked cake in no hurry, let it cool naturally in the oven before taking it out
10. The cooled cake will taste better in the refrigerator for 2 hours
