Yogurt cheesecake
By VicentaLakin
Sour cream with cream cheese, no additives, soft and sweet, the best choice for tea in the afternoon
Recipe Recommendations
- cream cheese 250g
- eggs of 4
- butter 100g
- homemade yogurt 150g
- low-gluten flour 66g
- sugar 100g
- sweetening
- baking
- an hour
- ordinary
Steps for Yogurt cheesecake
1
All materials are accounted for
2
Butter melts with hot water
3
Two elliptical solid submersibles covered with thin, melted butter, and put it on one side to hold back
4
The egg cream is separated. It's in an oil-free tub
5
Cream cheese in the food machine
6
Add butter and smooth
7
Every time you add a single yolk, you add four
8
♪ After all of it ♪
9
Put the cheese in the right container and sift it into low-banded flour
10
It doesn't matter if it's a little tumbled and even
11
The egg cleaners used an electric egg-pumper to blow up bubbles
12
One third of the sugar. Keep fighting
13
A third of the sugar comes out of the bubble
14
Until the texture comes in, pours the rest of the sugar
15
It's a dry-haired hair bubble, half of the saucer's water in the bottom floor, a 160°C pre-heat oven
16
Picks out a third of the eggs and doubles the cheese paste
17
Pour the cheese in the bowl with the eggs
18
Quick flip evenly
19
The mixed paste falls into two models, bits on the board, shakes out the bubble
20
Get in the oven, put the grill in the lower middle floor, put the cake on the grill, bath 160°C, 60-70 minutes
21
Don't get out of the oven as soon as it's done. Keep suffocating in the oven until the cake surface is flat
22
When you're cold, use a demoulder to circle the inner wall with a demoulder