Yogurt cheesecake
By VicentaLakin
To give the babies a happy six. A couple of friends came to the house. It's too little to think about making a cheese. It's not enough to make a heavy cheese. So we can only combine the two ways we do it. Ha ha! Didn't think it would work. Not in front of friends! The first attempt made me feel confident. And get a lot of credit. Next time, try a real heavy cheese
Recipe Recommendations
- cream cheese 125 grams
- eggs of 2
- fine sugar 50 grams
- animal whipped cream 50 grams
- milk 75 grams
- low-gluten flour 33 grams
- Digestive biscuits 100 grams
- butter 50 grams
- dark chocolate 70 grams
- sweet and sour
- baking
- several hours
- simple
Steps for Yogurt cheesecake
1
Prepare a fresh bag to crush the digestive cookies. Cut 50 kilos of butter into small blocks and heat up the insulation into liquid form. Add melted butter, blended。
2
Take an eight-inch cake mold, wrap it in the bottom, put butter on the surroundings (to prevent water from entering), pour the mixed cookies into the mold and flatten them with a spoon bottom. Put it in the freezer
3
Then we can make cakes. Put the cream cheese in a big bowl
4
The cream cheese room is soluble, takes a pot, pours hot water, adds light cream to the bowl, milk, electric omelet to the slide
5
Add two yolks, and we'll break。
6
Low-banded flour sifted into the cheese paste with a rubber razor
7
It's all the way up to the flour that the cheese paste is fully mixed and the mixed cheese paste is put in the freezer。
8
And then I'll give you the protein. Ready for 50 grams of fine sugar to be added to the protein three times。
9
This time, the protein was very successful, so there were a few more. A few drops of lemon were added to the distribution. Because I don't have yogurt in my house, I've replaced it with pure milk
10
A good protein. It pulls out a sharp horn. There's a slight bend at the top of the corner
11
Take the cheese paste out of the fridge, and the cheese paste should be thicker. Dig a third of the protein into the cheese paste。
12
You mix protein with cheese with a rubber razor. Be careful not to circle. And when the proteins and cheeses are mixed, they all fall back into the protein bowl。
13
Keep mixing the protein and cheese paste. Remember, don't circle. The mix should be very thick and delicate。
14
Put the mixed cake in the cake model of Step 2。
15
A few feet down, out of the air. Water in the oven, about three centimeters. Put it in the preheat oven for an hour
16
The cake is baked and cooled
17
When waiting for cheesecake to cool, you can make chocolate surfaces. Cut black chocolate and butter into small pieces and put them in big bowls。
18
Inflow of 60 grams of animal cream. Insulated water is heated and mixed until fully melted。
19
When chocolate mixed with hot, pour chocolate mixed into a cake mold and pour it straight on a cheesecake。
20
Hold still for a while, until the chocolate mixture is flatened and some sugar needles are spilled. The cake is put in the fridge and frozen for more than four hours。Yogurt cheesecake Make Tips
1: Use the water bath method when baking a cheesecake. If using a removable-bottom pan, be sure to wrap the bottom tightly with aluminum foil to prevent water from entering the cake during baking.
2: Soak the knife in boiling water before cutting; do this every time to ensure a very smooth cut.
3: It is best not to substitute cream cheese with other cheeses. Cream cheese is smooth, delicate, and soft, making it the best choice for cheesecakes. Be sure not to buy the wrong kind.