Yogurt frozen cheesecake
The taste is fresh and the Q-bomb is exquisite.
Recipe Recommendations
- cream cheese 200g
- yogurt 180g
- Oreo cookies 100g
- milk 50ml
- egg yolk one
- gelatin tablets 15g
- butter 50g
- light cream 100ml
- sugar 65g
- lemon juice 15ml
- sweet and sour
- fresh
- three-quarters of an hour
- ordinary
Steps for Yogurt frozen cheesecake
1
Put 100g of Oreo Original Biscuits into a sealed fresh-keeping bag and break them with a rolling pin.2
50g of butter is melted in the microwave at high heat for 1 minute and 30 seconds, 15g of gelatine slices is soaked in cold water to remove flavor and soften, and 200g of cream cheese is softened at room temperature.3
Mix the melted butter and knocked biscuits into the cake base and stir well, pour into a mold to tighten, cover with plastic wrap and refrigerate.4
Put the softened cream cheese and 65g of granulated sugar into a container and beat smooth without particles. Add 1 egg yolk, 1 spoon of rum, and 15ml of lemon juice and stir well. Add 180g of yogurt and stir well to form a cheese paste.5
Microwave 50ml milk and 100ml light cream at high heat for 1 minute, add the softened and drained gelatine slices and stir until melted. Pour into the cheese paste in three times, and stir well while pouring.6
Pour the mixed cheese paste into a mold where the cake base is solidified. Shake it lightly for a few times to help the cheese paste defoam. Cover it with plastic wrap and refrigerate it for more than 4 hours. The cheese paste can be taken out and removed for eating.Yogurt frozen cheesecake Make Tips
1. The material is the amount of 6-inch cake. 2. The cake base can be made from digestive biscuits or other biscuits, or directly from cake. 3. There is no rum that can be replaced by white wine, and the amount can be increased or decreased according to your taste. 4. The amount of lemon juice can also be increased or decreased according to your taste. 5. Refrigerate overnight and taste better. 6. Cover it with a hot towel or blow it with a hair dryer before demoulding. 7. When cutting with a knife, the base of the cookie cake requires a little force.