Cooking Steps

1. 

   Step1:Prepare all materials. Soften cream cheese in hot water. Beat with 40g sugar until smooth.

2. 

   Step2:Add 180g yogurt and two yolks to the cheese. Beat with electric beater until smooth

3. 

   Step3:Beat the egg white for a few seconds to make fish eye bleb. Then add 25g sugar in three times to make it wet foaming.

4. 

   Step4:Add a third of the batter to the batter you have beaten before. Stir quickly and evenly like a stir fry.

5. 

   Step5:Then sift in the low powder and mix evenl

6. 

   Step6:Add the rest of the batter. Mix well to make the original cheesecake batte

7. 

   Step7:Wrap the oil paper under the 6-inch open bottom cake mold. Wrap two layers of tin paper on the outside of the mold. Pour in half of the original cake paste first. Bake in the preheated 170 degree oven for 15 minutes until the surface solidifies

8. 

   Step8:Add Matcha powder to the remaining half of the cake paste. Mix well. Pour it into the baked original cake and smooth it. Put it in the baking tray with 1cm high hot water. Put it into the oven water bath method 170 degrees and bake for 35 minutes

9. 

   Step9:The baked cake is put in the refrigerator for a period of time. (I don't know why it's all said to be refrigerated for 6 hours. I baked it in the afternoon and put it in the refrigerator. I took it out at night.) it's very thick and delicate, fresh and not greasy