Infatuated with Cheese - Yogurt Cheesecake

1. Wrap the bottom of the cake mold with tin foil and place oiled paper inside.

2. Egg yolk and protein separation.

3. Add cream cheese to yogurt and heat it over water to melt, stirring until there are no particles.

4. Add egg yolks in batches and stir evenly.

5. Sift in the mixed low flour and corn flour.

6. Add melted butter and stir evenly.

7. Add a few drops of lemon juice to the protein and beat at low speed until it becomes coarse; Add 27 grams of granulated sugar in three portions and beat at medium speed.

8. Blow until wet foaming occurs.

9. Take 1/3 of the egg white and add it to the egg yolk batter. Cut and mix evenly.

10. Pour it back into the protein and quickly cut and mix evenly.

11. Pour the batter into the mold and gently shake it on the table to remove any bubbles inside.

12. Place the mold in a flat bottomed baking tray, inject warm water to a height of about 3/4 of the mold, put it in the oven at 170 ° C for about 20-30 minutes, and turn it to 150 ° C for 40 minutes.

13. Remove the mold from the furnace, wait for it to cool, and then demold and tear off the oil paper.

14. Add light cream to granulated sugar and beat at medium speed until 70%. Pour a full amount of whipped cream onto the surface of the cake and spread out natural patterns; Gently press the side with a spatula to create a wide stripe pattern.

Decorate the cake with fruits such as strawberries, blueberries, and mint leaves.