Yogurt cheesecake
By VicentaLakin
It always takes patience to make, to wait
Recipe Recommendations
- yogurt 100g
- cheese 120g
- low-gluten flour 38g
- cornstarch 40g
- white granulated sugar 24g
- egg yolk of 3
- milk 36g
- salad oil 30g
- Jundu wine 5g
- egg white of 3
- lemon juice
Steps for Yogurt cheesecake
1
Cream cheese softened, sugared, milk evenly mixed (offfire)
2
Put yogurt in a softened cream cheese mix and sift
3
Add the yolk and even, and then pass the cheese
4
Add low-banded flour, smooth the powder, and sift
5
Plumbing with white sugar, lemon juice with an electric omelet and a wet hair bubble
6
Add half of the protein cream to the cheese paste so it's smooth and smooth, and then the paste to the other half of the protein cream so that it doesn't melt, so it's smooth and smooth
7
Skin some butter on the side of the mold, bottom mattress paper, just pour the cheese in the mold
8
Breads pour hot water into the bottom of the oven, put cake, baked from water, lit 180 degrees, burned 200 degrees, baked 50 minutes
9
The baked cake will be taken out in no hurry. It'll be cooled in the oven
10
It's two hours in the freezer