Pan cheesecake recipe: 1. Mix 100g low-gluten flour, 55g white sugar, 55g unsalted butter cut into small pieces and 1g salt in a basin, knead into a sandy shape, then add an egg yolk and knead into a dough.

Be sure to knead it carefully without any particles, otherwise it will affect the taste of the formed tart crust.

2. Tart crust: Brush the pan with oil, put in the kneaded dough, and press it evenly to the edge of the pan with your hands. The surrounding edges should be piled high, and use a fork to prick holes to prevent expansion.

3. Cream paste: Add 80g of cream cheese softened at room temperature and 40g of white sugar, stir until smooth and without particles, then add an egg and the remaining egg white used in the first step and stir evenly, then pour in 40ml of light cream, 40ml of milk, 15ml

Stir the lemon juice evenly, and finally sift in 40g of low-gluten flour, stir evenly and set aside.

4. Pour the cream paste into the tart shell. When it is about half full, turn on the heat, cover and simmer over low heat for about 30 minutes. When you see the cream paste skin solidifies, you can turn off the heat.

Be sure to use low heat to prevent the bottom from becoming mushy.

5. Pour in appropriate amount of yogurt and shake gently to mix evenly.