Yogurt cream cheesecake
By VicentaLakin
one can of cream, 200ml, makes muffins and frozen cheesecake
Recipe Recommendations
- cream cheese 150g
- light cream 100g
- yogurt 150g
- Digestive biscuits 85g
- gelatin tablets 5g
- butter 35g
- fine sugar 50g
- lemon half a
- sweetening
- frozen
- an hour
- simple
Steps for Yogurt cream cheesecake
1
The digestive cookies are packed in a fresh bag and crushed with a crutches。2
The insulated water melts when the butter room is softened。3
When melted, all the cookies are evenly mixed into wet state。4
Biscuit is crushed into 6 inches of mold, and is flatted with a spoon and pressed gently and then placed in the freezer。5
Cream cheese with fine sugar to smooth。6
Add yoghurt evenly and half a lemon squeezed juice, mixed with an eggmaker。7
With cold water, the gillitine bubbles were softened, a little hot water was added to melt the gillidins and mixed with an upper cheese paste。8
Cream of cream。9
The cream is distributed in two places into the cheese paste and is evenly mixed。10
The mold is removed from the fridge, the cream cheese is poured into the mold, the surface is emptied at the bottom of the spoons with a small vibration。11
The freezer is put in the freezer for more than four hours, and when demoulding it, a little wind blow to the edge of the mold and then remove it and set it up。12
Profile。Yogurt cream cheesecake Make Tips
I use a normal box of yogurt, and if it's sugar-free, you can use your own taste for sugar。