1, the main ingredients: 250 grams of cream cheese, 3 eggs, 150 grams of yogurt, 25 grams of corn starch, 25 milliliters of white vinegar (or lemon juice), 30 milliliters of brandy, 20 grams of whole milk powder.

2, auxiliary ingredients: 100 grams of sugar.

3, mold: 8 inch round mold.

4, three egg white add 40 grams of sugar and 5 ml of white vinegar, white vinegar can make the egg white become stable, not easy to defoam, so that the texture of the cake is more fluffy, not so greasy, and baked cake in the middle of the cake will not be concave, but also thicker, very beautiful.

5, the egg white beat to wet foam, into the refrigerator fresh for use.

6, cream cheese softened at room temperature, cut into small pieces, add 60 grams of sugar.

7. Beat until smooth without particles.

8. Add 3 egg yolks and 150g yogurt and beat well.

9, add 30 ml of brandy and 20 ml of white vinegar and beat well, brandy can increase the flavor of the cake, white vinegar is to increase the acidity of the cake, so that the cake tastes more refreshing.

10. Sift in 25g cornstarch and 20g sweet milk powder, and whisk well to make a cheese paste.

11: Take 1/2 of the meringue and add it to the cheese paste, mixing well.

12. Add the remaining 1/2 of the meringue to the cheese batter and toss to coat.

13: The finished product is thick and creamy after mixing well.

14. 8-inch non-stick round mold, the bottom of the round mat with greaseproof paper, pour into the mixture of cheese paste, town out of large air bubbles and pick, to ensure that the finished product surface smooth.

15, preheated oven 150 degrees, upper and lower heat, in the bottom layer on the deeper baking pan, pour full of hot water (to just boil the kind of hot air), put on the baking net, put the cake, to bake 1 hour, bake to 30 minutes when the cake has swollen to the maximum, and the molds the same height, at this time, if the surface coloring to meet the requirements of the top layer of the inserted a baking tray to isolate some of the upper fire to prevent the coloring too dark, continue to bake, and to prevent the cake from being too dark. Prevent coloring too deep, continue to bake for 30 minutes on it; do not immediately remove from the oven after baking, put it inside to slowly cool down, to prevent the ambient temperature drop lead to excessive contraction of the cake.