Fluffy Creamy Cheese Cake

• 1 packages Plain yogurt
• 1 large egg worth Egg white
• 100 ml Heavy cream
• 4 tbsp Sugar
• 1 tsp Lemon juice

1. Drain the yogurt.
2. Place a paper towel on top of the water retainer then place a sieve on top of that, cover with plastic wrap, and drain in the fridge for half a day (for 3 hours at the very least).
3. It will be 200g after draining.
4. Make the meringue.
5. Add in the sugar to the egg white in 2 batches, and beat thoroughly until stiff peaks form.
6. Whip the heavy cream well in another bowl (until stiff peaks form), and then add the drained yogurt and lemon juice.
7. Add in the meringue as well and fold it in with a spatula so as not to lose all the air in it.
8. Put the step 3 mixture in a sieve as you did when you drained the yogurt, cover with plastic wrap, chill in the refrigerator for over an hour to solidify.
9. Letting it drain for half a day will make the flavors meld together better and become more delicious.
10. Invert a plate in top of the step 4 cream and flip it over to transfer it to the plate.
11. Remove the paper towel.
12. This is really soft when you cut it apart, so score it with a knife before distributing it with a spoon.

yogurt, egg worth egg, cream, sugar, lemon juice

Taken from cookpad.com/us/recipes/147714-fluffy-creamy-cheese-cake (may not work)