My favorite among the cakes is light cheesecake, which is refreshing but not too light; soft but not too moist.
I often see others making it with lemon juice. I tried adding yogurt to this because cream cheese itself is a sour cheese, and the yogurt in the ingredients also has a certain acidity.
This time, the surface is still a little cracked and the color is too dark. I didn't want to post it, but at my friend's repeated insistence, I turned it over and used the bottom side to fool everyone. Although the appearance is not very good, it tastes really good.
Yogurt cheese cake
Recipe Recommendations
- cream cheese 125 grams
- eggs of 2
- low-gluten flour 33 grams
- animal whipped cream 50 grams
- yogurt 75 grams
- fine sugar 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Yogurt cheese cake
1
Prepare the materials.
2
After taking cream cheese, light cream, and yogurt out of the refrigerator, weigh them directly and place them into the cup of the food processor. Use the cooking machine to beat until smooth and particle-free.
3
Add the two egg yolks to the cheese paste and beat well with an egg beater.
4
Sift the low-gluten flour into the cheese paste and mix well with a rubber spatula. Stir until the flour and cheese paste are completely mixed. Place the cheese paste in the refrigerator and refrigerate.
5
Whisk the egg white and mix well with the egg white and cheese paste with a rubber spatula.
6
Pour the mixed cake paste into the cake mold.
7
Place the cake mold into a baking sheet (directly in water). Please note that I also put ice cubes in the baking sheet below.
8
Place the baking sheet into the lower layer of the preheated oven at 160 degrees and bake for 1 hour to 70 minutes. Until the skin is evenly colored, the cake is completely solidified, and when it is pressed with your hand, it can be baked.
9
Put in the refrigerator, refrigerate for more than 4 hours, and then cut into slices to eat.