Cooking Steps

1. 

   Step1:Crush 100g of crackers and add 50g of melted butter. Mix well and put into 6-inch mould for compaction. Put into refrigerator for cold storage.

2. 

   Step2:Mix cream cheese, light cream and yogurt well.

3. 

   Step3:Add 2 more yolks and mix them evenly, then add the sifted flour and continue to mix them evenly. Put them in the refrigerator for cold storage.

4. 

   Step4:Add sugar to the egg white. Beat it with an electric beater until it's almost hard to foam (don't beat it too much).

5. 

   Step5:Add the beaten egg white into the cheese paste twice or three times. Stir it up and down with a spatula and mix well. Put into the frozen biscuit bottom mold.

6. 

   Step6:Wrap the mold with tin paper (because it's the bottom mold. If it's not, it can not be wrapped). Put water in the pan. Put it in the preheated oven. 160 ° C. bake the lower layer for 60 minutes (the temperature of the oven should be adjusted according to the specific situation of your home

7. 

   Step7:The cake will cool naturally after baking. Move into the refrigerator and refrigerate. I usually do it in the evening and put it in the refrigerator. The next morning.)