Light cheese yogurt cake

1.Put yogurt, cream cheese and egg yolks into a blender.I weighed it directly in the mixer barrel and placed the egg whites in a water-free and oil-free basin.

2. Start the blender and beat into a smooth cheese paste without particles.It will take a few seconds.However, do not over-beat, as this is easier and more time-saving than melting in water.

3. Sift the low powder into the cheese paste three times, using a manual egg beater each time Stir in a zigzag shape and add the next time.Place it in the refrigerator to refrigerate.The cheese paste needs to be thicker.I used homemade yogurt, which is very thick.If the yogurt is thin, reduce the amount.

4. Add a few drops of lemon juice to the egg whites, add sugar in three batches and beat.

5. Beat the egg whites until they are wet and foamy.Lift the egg beater to have a small hook..

6.Put one-third of the protein into the cheese paste, stir evenly in a zigzag shape, do not Drawing circles will defoam.

7. Pour all the remaining egg whites into the cheese paste and mix well in the same way.Preheat the oven to 150 degrees with upper and lower tubes.

8. Grease the inside of the mold with butter.If using a removable bottom mold, wrap two layers of tin foil on the outside to prevent water from entering.

9. Pour in the cheese paste and shake out the big bubbles.

10. Fill a deep baking pan with one-third of the cold water and place it into the mold.

11. Place in the lower layer of the oven, set the upper and lower tubes to 150 degrees for 60 minutes.The temperature and time are adjusted according to your own oven.

12. Let it cool naturally and release it from the mold without buckling, and the taste will be better after refrigeration.The whole house smells of milk.