How to make yogurt cheesecake

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  1. (Water bath method) Cover the six-inch mold with plastic wrap Wrap well, then wrap again in tin foil.If it is not a live bottom mold, this step can be omitted.

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  2.Weigh all the materials

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  3.Crush the digestive biscuits with a rolling pin, melt the butter in water and pour it into the crushed biscuits, compact it with a fork and put it in the refrigerator.

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  4. Melt the cream cheese over water, add 1/2 sugar and stir until completely melted.

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  5. Pour in the yogurt and mix evenly.Pour the egg yolk into the cheese paste in three batches and mix thoroughly.Evenly.

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  6.Sift in low-refined flour and eagle corn flour, use the cutting method, do not make circles, To avoid gluten in the flour.

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  7. Add the remaining sugar to the egg whites (twice) and add lemon juice.Use a whisk to beat until wet.

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  8.Take the whipped meringue Pour 1/2 into the yogurt batter, use a hand mixer to mix well, mix thoroughly, add the remaining meringue, mix well, pour into the mold, shake a few times to knock out big bubbles.

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  9.Preheat the oven to 170 degrees up and down, middle layer.Bake for 15 minutes, then turn 150 degrees, and bake for a total of 60-70 minutes.

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  10. After baking, you can unmold it and put it in the refrigerator for 4 hours.Eaten.

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  11.Don’t say anything else, post the finished product picture and enjoy the food.(It tastes better with some jam)