Light Cream Cheesecake

1. The materials are ready and do not require thawing

2. Lay a layer of tin foil on the bottom of the tray

3. Put the light cream, yogurt, and cream cheese into a blender and beat them into a thick paste

4. Put it into a large basin

5. Pour in two egg yolks, just the yolks, and mix well

6. Add sifted flour, stir well, and refrigerate in the refrigerator

7. Put the egg whites in a large bowl and beat with a blender until bubbles appear. Add 1/3 of white sugar and continue beating

8. When making a paste, add 1/3 of white sugar and continue beating

9. When the egg whites start to take shape, add the final white sugar and continue beating until they can be shaped

10. Mix the egg whites and cheese batter evenly, flipping them up and down, never stir flat

11. If you use a cake mold with a loose bottom like me, wrap the bottom in tin foil and place it in another baking tray filled with water at 160 degrees Celsius. Bake for 1 hour to 70 minutes