Yogurt cheesecake
By VicentaLakin
The sour cheesecake feels like a baby's skin
Recipe Recommendations
- whipped cream 60g
- cream cheese 120g
- yogurt 80g
- low-gluten flour 30g
- starch 5g
- eggs of 2
- white sugar 40g
- lemon juice a little
- milk fragrance
- baking
- an hour
- ordinary
Steps for Yogurt cheesecake
1
Food ready
2
The yogurt pours into an oil-free basin
3
Softened cheese
4
It's a silk slide with an eggbeater
5
There's no cheese granules in the sour paste
6
Add two yolks in a row
7
The yolk is even
8
We've been able to blend in with the cream
9
Low powder, starch
10
It's evenly blended, slid and empty
11
The other two eggs are bubbling first
12
With lemonade
13
Three times the sugar
14
It's like a wet protein with a hook. Frost
15
The protein cream is in the sour cheese paste
16
Protein frost and cut evenly
17
Six inches of live bottom mold wrapped in tin paper outside
18
Scratch the cake in the mold
19
Put the hot water in a deep dish and then put it in a paste
20
Put it in the preheat oven
21
160 degrees, 60 minutes
22
It's cold and it's off。
23
Put the freezer in a freezer for four hoursYogurt cheesecake Make Tips
The cheesecake doesn't crack as long as it's warm in the oven