Yoghurt cheesecake Recipe

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  1.Weighing ingredients

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  2.Pour the cheese, butter, and powdered sugar together into a basin, and melt over low heat with hot water

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  3.Take two water-free and oil-free stainless steel basins, separate the egg whites and yolks, and separate Keep the good egg whites in the refrigerator for later use

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  4. Remove the cheese and butter when it is almost melted p>

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  5.Use a whisk to beat until silky smooth

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  6. Pour the yogurt in one go and beat until smooth

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  7.Add egg yolks and beat well, one at a time until the same color.

• 8.Whisped egg batter

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  9.One time pass Sift cornstarch and flour (you can sift two more times in advance)

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  10. Stir evenly, no Granular, you can

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  11. At this time, fill the baking pan with water and preheat the oven at 170 degrees Hot

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  12.Take the egg whites out of the refrigerator, add sugar and beat at low speed



13. Add the white sugar in 2 times and beat from low speed to high speed.The edge of the pot must also be beaten.When you lift the egg beater, it will have a curved hook shape.That's it

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  14.Add one-third of the egg whites into the egg yolk paste and mix well

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  15.Pour all the egg yolk paste into the beaten egg whites again, and stir evenly

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  16.Pour the evenly mixed egg yolk paste into the mold, shake it gently a few times, or scratch it a few times with a toothpick.Eliminate air bubbles in egg batter

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  17.I use a live bottom mold, so I need to use tin foil Wrap it well, put it in a baking pan filled with water, and bake it in the oven at 170 degrees for 20 minutes, and then bake at 160 degrees for 60 minutes.The oven temperature is for reference only.Different ovens have different temperatures!

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  18. Halfway through, the water in the baking pan dries up.You will need to add hot water once more and continue baking throughout the process.Don't rush to take it out after finishing, let it cool for 40 minutes, take it out and put it in the refrigerator for 2 hours before demoulding

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  19.I have no tools, so I have to melt the chocolate myself to write, and pair it with my dragon fruit yoghurt, which is delicious