The dry powder of digestive cake broke it, and a small fire heated the unsalted cream. After the cream melts, it is mixed with digestive biscuits crumbs.

Spread the biscuits on the bottom of the baking tray, press them hard, and then put them in the refrigerator for later use.

Stir yogurt and sugar evenly, then add cheese, heat in water and stir with an eggbeater until there is no solid, then add eggs and continue stirring, and mix slightly with a spatula.

Preheat the oven to 150℃ (you can also use an ordinary oven), and then bake in a water bath for 40 minutes. After the time is up, open the oven door slightly and let it cool for about 40 minutes, then take it out and put it in the refrigerator for refrigeration. After cooling, you can eat 8-9 small aluminum cups (for egg towers). If you want to make an 8-inch round cake, you need twice as much material.