Yogurt version of light cheese

1. Wrap the bottom with tin foil and brush butter around the mold.

2. Take out the cheese, whipped cream, and yogurt from the refrigerator and stir them evenly in the blender.

3. Separate the egg white and yolk, and add the yolk to the beaten cheese.

4. Stir evenly.

5. Sift in low flour and mix well.

6. Mix the cheese paste and refrigerate it in the refrigerator.

7. Beat the egg whites until they are fully soaked and add 16 grams of sugar.

8. Continue to beat until fine and add 16 grams of sugar.

9. Beat until there are patterns and add 16 grams of sugar.

10. Take out the cheese paste from the refrigerator, add the egg whites to the cheese paste in 3 portions, and mix well.

11. Well mixed batter.

12. Pour into the mold and shake to release air.

13. Water bath method, lower layer of oven, upper and lower heat 160 degrees, 60 minutes.

14. Bake until slightly colored.

15. Refrigerate for more than 4 hours and cut into pieces, soft and delicate