Put the eggs and sugar in a bowl and beat with the electric beaters at high speed for a few minutes. The mixture will change color, taking on a whitish tint, and increase in volume and creaminess.
Once the mixture has doubled in volume, add the cream cheese to the bowl and beat again, now at a lower speed. Then add the three yogurts and mix again, until everything is well integrated.
Finally, incorporate the flour through a sieve or strainer and beat again until dissolved and the mixture has no lumps.
Now prepare the mold in which you want to bake the cake. In my case, I used a circular mold of approximately 24 cm in diameter, covered at the base with vegetable paper.
Once the mold is ready, pour the cheesecake batter you have just prepared into it and put it in the oven. The oven must be preheated and you will bake the cake at 180°C until it is done.
In my case the cake took about 50 minutes to make and I put the oven on only with the heat up and down the first 40 minutes and also with a fan the last 10 minutes so that the cake browned on the surface.
Once the cake is baked, remove it from the oven and let it cool, first to room temperature, then in the refrigerator, so that the cake will settle and take on a creamier, spongier texture.
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