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1
Bring 2 eggs to room temperature.
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2
Separate one of the eggs into the yolk and white, and keep half of one yolk for tart crust.
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3
Beat the rest of the eggs.
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4
Line a parchment sheet in the cake pan.
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5
I lined a parchment sheet on the bottom and applied butter thinly on the side.
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6
Put the butter in a bowl and stir well with a rubber spatula.
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7
Add sugar, half egg yolk (that you saved at Step 1) and cake flour in order.
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8
Mix well after adding each ingredient.
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9
Bring the mixture comes together, and wrap with plastic film.
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10
Rest in the refrigerator for about 30 minutes.
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11
Put cream cheese in a bowl and stir well with a rubber spatula.
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12
Add sugar, and whip with a whisk until white and fluffy.
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13
Add beaten eggs in several batches, and whisk well after each addition.
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14
Add cake flour, yogurt and lemon juice in order.
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15
Mix well after putting each ingredient.
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16
Line the tart crust dough in the pan with a spoon or etc.
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17
Poke some holes into them with a folk.
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18
Preheat the oven at 170C.
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19
Pour the cheesecake dough on the tart crust.
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20
Bake in the oven for 50 minutes at 170C.
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21
If surface turns down brown, cover with foil.
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22
Cool down a bit, and take out of the pan.
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23
Cool down in the refrigerator for about 1 hour.
