Light cheesecake

Overview

The sweet and sour light cheese cake has a delicate texture that you won’t get tired of eating in summer~

Beat cream cheese, light cream, and yogurt with warm water (it is best to break the cream cheese into small pieces by hand at the beginning, otherwise it will splash out when the egg beater is beaten~)
Add 2 egg yolks, sift in the flour and mix well
Add the sugar to the egg whites in 3 batches
Beat the egg whites until they are stiff and it looks like an inverted triangle at the bottom.
Add one-third of the egg whites into the egg yolk cheese paste, mix evenly, then pour all the egg yolk paste into the egg whites and mix evenly
Preheat the oven to 160 degrees. Wrap tin foil under the removable bottom baking pan. Pour in the egg batter and knock out the bubbles. Pour about 3cm of water into the baking pan.
Fire at 160 degrees for about 65 minutes. I baked it for a little longer and the color on the surface was a bit darker. Please adjust the time according to your own oven~
It’s delicious~