Ingredients: 125g cream cheese, 50g butter, 2 eggs, 75g homemade yogurt, 30g low-gluten flour, 30g fine sugar

Accessory ingredients: Learn Cooking Light 1 piece of cheesecake mold

1. Weigh all the ingredients and set aside.

2. Pour cream cheese, cream, and yogurt into a food processor and stir until there are no particles.

3. Pour the mixed cheese paste into a clean container.

4. Separate the egg white and egg yolk, and pour the egg yolk into the cheese paste.

5. Stir evenly.

6. Sift in low-gluten flour.

7. Stir evenly.

8. Add a few drops of lemon juice to the egg whites, and add the fine sugar to the beaten egg whites in three batches until it reaches wet peaks. Preheat the oven to 140 degrees.

9. Add one-third of the meringue into the cheese paste.

10. Stir evenly.

11. Pour the evenly mixed cheesecake batter into the remaining meringue.

12. Stir evenly.

13. Place a piece of oil paper in the mold.

14. Pour the cheesecake batter into the mold and shake out the air bubbles.

15. Place the cake mold into a deep baking pan, add hot water until it reaches half of the cake batter.

16. Place in the oven at 140 degrees for 60 minutes and 150 degrees for 5 minutes.

17. It can be demolded right out of the oven and tastes better after being refrigerated.