Yogurt cheesecake
By VicentaLakin
It's getting cold, and I'm gonna need two of these
Recipe Recommendations
- cake body appropriate amount
- cream cheese 240 grams
- fine sugar 100 grams
- light cream 200 grams
- lemon juice 1 tablespoon
- homemade yogurt 180 grams
- whole egg 130 grams
- corn starch 25 grams
- biscuit base appropriate amount
- unsalted butter 40 grams
- low-gluten flour 78 grams
- walnut kernel 45 grams
- salt 1 small pinch
- milk fragrance
- roast
- an hour
- simple
Steps for Yogurt cheesecake
1
Butter is removed from the freezer without softening into small pieces
2
Sifted low powder, fine walnuts and salt and butter mixed
3
The infusion machine crushes into small particles。
4
Paper on the bottom of the mold
5
The shredded material was poured into the mould with a razor pressed and spread。
6
In the middle of the preheated oven, the upper and lower tube of 170 degrees baked for about 15 minutes
7
The yellow is to remove the cooling oven to preheat 180 degrees
8
Soften the cream cheese and add sugar
9
Combination
10
With an egg-beater
11
In four sessions, we add light cream to the formula
12
Flatten
13
Add lemonade
14
Combination
15
Add yogurt and mix it evenly
16
Eggs scattered
17
We'll join them four times
18
Smuggle evenly
19
I'm not sure
20
Smuggle evenly
21
Put it in the mold
22
It's cold water in a preheated oven in the lower part of the oven
23
Up and down, 180 degrees and then 150 degrees and 30 degrees. Fire
24
The baked cheesecakes don't come out of the oven right now
25
It's frozen overnightYogurt cheesecake Make Tips
It's so simple that you don't need a little tip