Yogurt cheesecake
By VicentaLakin
Recipe Recommendations
- cheese 125 grams
- eggs of 3
- yogurt 90 grams
- fine sugar 90 grams
- low powder 50 grams
- starch 30 grams
- butter 30 grams
- lemon juice few drops
- milk fragrance
- baking
- an hour
- ordinary
Steps for Yogurt cheesecake
1
Preparation materials
2
Separate the egg clears, yolk, the containers must be free of oil and water
3
Cheese, butter cuttin, 30 grams of fine sugar in the magnification bowl, sitting in the open water basin, mixing with heat
4
Smash to cheese with no particles, melt with sugar
5
Add a yolk, mix it to full parity, add another one until three
6
It's like this
7
Add yogurt
8
Sifting in mixed powders, mixing
9
It'll make the cake more delicate
10
It's in the freezer for half an hour. It starts in 20 minutes
11
Add a few drops of lemonade to the eggnob
12
It's about 20 seconds to the bubble
13
For the first time, add 20 grams of fine sugar and continue to mix for two minutes
14
We hit 20 grams with a tattoo and a second sugar
15
Add a third fine sugar of 20 grams and keep mixing
16
It'll be about eight minutes before you bring up the eggbeater
17
Take a third of the egg lumber and mix it in the yolk paste. Don't circle it so it doesn't melt
18
I'll put all the good yolk paste in the venom
19
Pour it in the cheese box, pick up the box and shake it a few times, shake the bubble, color it in the oven 230 degrees 8 minutes, change it to 175 degrees 50 minutes
20
It's cooler when it's done. It's back in the fridgeYogurt cheesecake Make Tips
1. Switch to yogurt to reduce calorie intake
2. The egg yolk paste is relatively thin, put it in the refrigerator and refrigerate it.
3. My oven is old and the temperature is high. You can reduce the temperature of your oven appropriately
2. The egg yolk paste is relatively thin, put it in the refrigerator and refrigerate it.
3. My oven is old and the temperature is high. You can reduce the temperature of your oven appropriately