Ingredients
Self-rising yogurt ( 80g ) | Cream cheese ( 130g ) |
Whipping cream ( 45g ) | Low-gluten flour ( 45g ) |
Fine sugar ( 60g ) | Lemon juice ( 1.5g ) |
Egg yolk ( 2 pieces ) | Protein ( 2 ) |
How to make yogurt cheesecake
1.Put yogurt, cream cheese, and light cream in a pot over water and heat to melt.Remove from heat and stir into a fine cheese paste
2.Beat the egg yolks
3.Add into the cheese paste and mix Even
4.Sift in low-gluten flour and mix well until there is no powdery batter
5. (Preheat the oven at this time) Add lemon juice to the egg whites, add fine sugar in three times, and beat until can Pull up the wet foaming state of the small curved hook
6.Place 1/3 of the protein Fold into the batter and mix well
7.Pour all into the remaining egg whites and stir.Mix gently
8.Wrap the bottom of the 6-inch live bottom mold with tin foil
9.Pour the cake batter into the mold
10. Pour hot water into the baking pan of the oven and place the mold on it.Bake in the water bath method at 160 degrees for 60 to 70 minutes (the time and temperature are for reference only, please use your own The actual conditions of the oven shall prevail)
11. After taking it out of the oven, let it dry for a while and put it on a cylindrical object It can be easily removed from the mold
12.Put it in the refrigerator for more than 6 hours for better flavor p>
Tips
1, The cheese paste must be stirred until it is smooth and delicate after taking it off the fire, so that the baked cake will be delicate
2.Just whip the egg whites until they are wet and foamy.Pay more attention when whipping to avoid overbeating
3.If the hot water in the baking pan is dry, add it to keep the cake moist
4.If it is not yet baked but has colored, please cover it with tin foil until it is finished baking
5.Choose large eggs.Yes, each shell I used weighs about 65 grams
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