Health benefits
Yogurt: low protein
Butter: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Cheese ( 226g ) | Yoghurt ( 117g ) |
Low-gluten flour ( 50g ) | Butter ( 35g span> ) |
Eggs ( 5 ) | Granulated sugar ( According to personal taste ) |
Recipe for low-oil and low-sugar yogurt cheesecake
1.Ingredients gathering
2. Heat the cheese, butter and yogurt over water and stir until there are no grains (note: it will take about half an hour to stir thoroughly here, please be patient) and then Put five egg yolks
3.Stir well and add low-gluten flour p>
4.Put the egg whites in sugar twice and beat until frothy
5.Put one-third of the protein into the paste and stir evenly
6. Stir evenly and pour it back into the protein bucket
7.Pour the cake batter into the mold and shake out the big air bubbles
8.Put a baking mesh on the baking sheet and bake in a water bath.Bake at 180 degrees for 30 minutes and then reduce to 150 degrees for 25 minutes
The cake is relatively fragile just after it is baked, so don’t rush to remove it from the mold at this time.It will taste better after refrigerated for 4 hours
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