Low fat New York cheesecake

1. Break the whole wheat biscuits into small pieces, put them in a sturdy plastic bag, and crush them with a rolling pin (the amount depends on personal preference, no bottom is needed).

2. Crush cookies and mix with butter, spread to the bottom of the baking mold, and compact.

3. Cream cheese melts over water.

4. Add milk in two portions and stir well. Similarly, add yogurt and two beaten egg yolks in equal portions and stir well.

5. Sieve in low powder.

6. Mix the batter evenly.

7. Add a small amount of white vinegar or tartar powder to the egg whites, add sugar, beat until hard and foamy, scoop one-third of the egg whites into the egg yolk paste, and mix well.

8. Pour the prepared batter into the remaining protein and mix well.

9. Pour the cheese batter into the baking mold, shake vigorously twice, and place it in a preheated oven. Bake at 180 degrees until it turns colored, then turn it to 170 degrees for 35 minutes and it's ready!