Yogurt and frozen cheese
By NonaDickens
Ingredients: light cream,yogurt,milk,butter,blueberry sauce,white sugar,gelatin tablets,cream cheese
Recipe Recommendations
- cream cheese 125 grams
- yogurt 300 ml
- milk 50 ml
- butter 20 grams
- light cream 80 grams
- white sugar 10 grams
- blueberry sauce 50 grams
- gelatin tablets 4 tablets
- sweet and sour
- other
- half an hour
- ordinary
Steps for Yogurt and frozen cheese
1
Prepare the required materials.
2
Put the digestive biscuits into a fresh-keeping bag and crush them with a rolling pin.
3
After the butter melts, add it to the shredded digestive biscuits.
4
Mix well with a rubber spatula.
5
Pour the mixed biscuits into a mold and tighten them with a spoon or cup.
6
After the cream cheese is softened at room temperature, add milk and stir with warm water.
7
Stir until smooth and particle-free.
8
Add sugar and blueberry paste and stir well.
9
Pour in the yogurt and stir until smooth.
10
Soak the gelatine tablets until soft and melt in warm water.
11
Pour into the cheese paste and stir well.
12
Pour the stirred cheese paste into the mold with the bottom of the biscuit, and refrigerate in the refrigerator for more than 4 hours.
13
Remove the refrigerated cheesecake.
14
Beat with light cream and sugar.
15
Decorate the surface of the cheesecake with light cream and yellow peaches.Yogurt and frozen cheese Make Tips
Pig Tip 1 You can also replace the cake base with other cookies you like, or use cake directly. 2 When demoulding, you can wrap the mold with a hot towel, or use a hair dryer to blow around the mold. 3 When I made it that day, I used 2 pieces of gelatine. Maybe it was because the yogurt was not as thick as cream. The solidification effect was very poor. It started to melt after a while at room temperature, and it couldn't be cut into pieces, so I added 2 more pieces of gelatine in the formula for your reference. Don't shoot me