Yogurt cheesecake
By VicentaLakin
The thick cheesecakes, the silky wet tastes, the fragrance of cheese floating between your lips, and every mouth makes you intoxicated
Recipe Recommendations
- cream cheese 40 grams
- plain yogurt 60 ml
- butter 23 grams
- eggs of 2
- low-gluten flour 27 grams
- corn starch 14 grams
- lemon juice 2 to 3 drops
- fine sugar 40 grams
- light cream 150 grams
- sugar 15 grams
- blueberry appropriate amount
- strawberry appropriate amount
- mint leaves appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Yogurt cheesecake
1
The living bottom cake mold is wrapped in tin paper on the bottom, internal gasket paper。
2
Yellow, protein separation。
3
Cream cheese melts with yogurt insulation, mixing to non-particle form。
4
Add the yolk in equal parts。
5
Sift in mixed powder, corn powder。
6
Add melted butter mixed evenly。
7
The protein was added to a few drops of lemon juice, with a low-speed blow to a thick bubble, and 27 grams of fine sugar was added three times, with a medium-speed stroke。
8
Hit to wet hair。
9
One third of the protein is cut evenly in the yolk paste。
10
And then back to the proteins, quickly cut evenly。
11
Put the face in the mold and a few clicks down on the table and drain out the bubble inside。
12
The mold is placed in a flat-bed grill, injecting around 3/4 of the temperature water height model, and in the oven 170°C for approximately 20-30 minutes, turning 150°40 minutes。
13
Out of the oven, when it cools, disembowels, tears out oil paper。
14
The light cream, which is added to the fine sugar, is punched up to 70 per cent in the middle, pouring into the face of the cake full of cream with natural graft; and the side is pressed with a knife to make broad stripes。
15
The cake is decorated with fruit and mint leaves such as strawberry and blueberries。Yogurt cheesecake Make Tips
During baking, pay attention to the water level; if it has evaporated, replenish with hot water.