250g of cream cheese, 3 eggs, half a lemon, 40g of butter, 80g of graham crackers, 40g of low-gluten flour, 5g of baking powder, 0g of sugar100g (40g of cheese and 60g of egg white), 40ml of yogurt and a 6-inch detachable cake bottom mold.

Exercise:

1. Mix baking powder and low-gluten flour evenly, and sieve twice for later use;

2. Put the biscuits into a fresh-keeping bag and crush them with a rolling pin;

3. Melt the butter slowly in a pot with a small fire, then add the crushed biscuit powder and keep stirring on a small fire until the biscuit becomes fragrant and slightly darker, and immediately turn off the fire. Pour the fried biscuit powder into the cake mold, compact it with a rolling pin, and then put it in the refrigerator for later use.

4. Separate the egg yolk from the egg white and beat the egg yolk evenly for later use. Boil a pot of hot water, keep the fire low, put the cut cream cheese into a bowl, slowly heat it without water until the cheese is about to melt, beat the egg white into a feather pattern, then add the egg yolk liquid 2-3 times, add 40 grams of white sugar,

Yogurt, and then beat well;

5. Add flour into the beaten cheese paste twice, add lemon juice, and stir evenly with a rubber shovel from bottom to top, but don't draw circles;

6. Clean the egg beater thoroughly, put the egg white into a container without water and oil, and beat it at low speed until fish's eye bubbles appear, then add white sugar three times and beat it again until the egg white is wet and blistered. When you lift the eggbeater, you can see the tip of a triangle at the top. After a few seconds, you can see that the top of the triangle is slightly bent.

7. Put the 1/3 protein into the cheese and stir it up and down, then completely pour the cheese paste into the remaining protein and stir it up and down with a shovel.

8. Wrap a layer of tin foil around the cake mold, pour the prepared cake paste on the previously fried biscuits, gently shake it a few times, and drain the big bubbles;

9. Preheat the oven to 180℃ in advance, add boiling water to the baking tray, put on the cake mold, bake at 180℃ for 20 minutes, then bake at 160℃ for 40-45 minutes, insert toothpicks and clean them. Put the baked cake in the refrigerator and keep it at 65438+.