Yogurt cheesecake
By VicentaLakin
yogurt cheesecake (8 inches) depp's embedded oven. feeder: 450 g cheese, 120 g eggs, 225g melted butter, 25 g cream, 90g starch, 10g light cream, 90g biscuits bottom, 150g
Recipe Recommendations
- cheese 450g
- eggs 225G
- yogurt 90g
- light cream 90g
- sugar 120g
- butter 25g
- starch 10g
- biscuit base 150g
- sweetening
- baking
- an hour
- ordinary
Steps for Yogurt cheesecake
1
(b) To evenly mix the crackers with a small amount of butter, flattened in the molds and provided for
2
put cream cheese at 1-min high temperature in the depp microwave and remove it
3
Put cream cheese with sugar in the mixer vessel at a slow and even pace
4
(a) Add an egg to the mixture of the homogeneity, then to all the eggs, and mix them evenly
5
(a) To add a mixture of the sour milk by a slow-paced mix
6
(b) Add a blended mix of the light cream by the slow mixing edge
7
Add melted butter to blend evenly
8
Stop the machine, add starch and mix it equally manually
9
(b) Rewinding the mould
10
make the depp oven 170 degrees, put it in the lower middle, heat it up 75min
11
Frozen out of the fridge for one hour, cut the blockYogurt cheesecake Make Tips
Chestnuts: 1. When making cheesecakes, the product will break open and affect the effects; 2. Biscuits can choose whole-shell cookies or digested cookies and be crushed into powder in a conservatory bag. 3. Butter and cream cheese can melt with microwaves and not for too long