Ingredients
Six-inch solid bottom mold ( ) | Cream cheese ( 125g ) |
Eggs ( Two ) | Homemade yogurt ( 125g ) |
Low-gluten flour ( 33g ) | Fine sugar ( 35g ) |
I made two six-inch cakes and doubled the amount ( ) |
How to make yogurt cheesecake
1.Weigh all ingredients and set aside.
2.Put the cream cheese and yogurt into a food processor and beat until smooth and without lumps.
3. Pour the cream cheese paste into a larger basin, add the egg yolks and stir evenly.
4. Pour the egg whites into an oil-free and water-free basin and set aside.
5. Sift the low-gluten flour into the cheese paste, and use a spatula to mix it smoothly without any particles.
6. Stir the cheese paste.
7. Grease the mold with butter to prevent the cake from sticking to the mold.
8. Add 3 cm of warm water to the baking pan and place it in the lower layer.Turn the heat up and down and preheat to 170 degrees for 10 minutes.
9. Beat the egg whites three times with a whisk, the first time until there is fish Add one-third of the sugar to make it look like an eye, add one-third of the sugar to make it thick for the second time, add the remaining sugar to the third time to make it look like a texture, and beat until the sharp corners are slightly curved like the picture..
10. Scoop one-third of the egg whites into the cheese paste, and stir from the bottom up.Mix smoothly without any lumps.
11. Pour the remaining egg whites into the cheese paste and continue to stir until it is fine and thick.Particles will do.
12. Pour the cheese paste into the mold and shake it gently a few times to eliminate air bubbles.
13.Put the mold into the oven and bake for 70 minutes.
14. After baking, take out the cake and let it cool, then put it in the refrigerator for four hours.It has a very soft texture, melts in your mouth, and the cake is very tender.
15.Be careful when unmoulding, and you can use a spoon to eat without unmolding.So delicious, can't stop eating.Not too boring either.
Tips
1.If you don’t have a food processor, use water heating to melt cheese and yogurt.
2.Sift in the low-gluten flour and stir to prevent the flour from leaving gluten.
3.After adding the egg whites to the cheese paste, stir quickly and do not stir in circles to prevent the egg whites from defoaming.Otherwise, the finished cake will shrink or collapse, or even fail to rise.
4.Everyone’s oven temperature is different, so keep an eye on it when baking.
5.The yogurt must be homemade yogurt, or thick yogurt like Anmuxi.Yogurt that is too thin will not work.
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