How to make mini yogurt cheesecake

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  1.Put the biscuits into the bag, crush them back and forth with a rolling pin, soften the butter, then pour in the biscuit crumbs and mix Make wet sand and set aside

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  2. Place the muffin baking sheet into the small muffin bake Paper

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  3. Pour the cookie crumbs into the bottom of the baking pan (one and a half tablespoons each) of cookie crumbs).Then press with a spoon until the surface is flat and tight.Finally, put it in the refrigerator to refrigerate for later use

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  4. Stir together the lemon peel and powdered sugar, and use Press the lemon zest and powdered sugar with a spoon, so that the fragrance of lemon can be integrated into the sugar, and the cake will be very fragrant.(At this time, you can preheat the oven to 160 degrees Celsius/325 degrees Fahrenheit)

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  5. Beat the cream cheese at room temperature with a whisk until soft, add powdered sugar and stir again, add eggs and stir again, add salt and stir again.Stir, finally add yogurt and stir again.(Every time you add one thing, stir it evenly before adding the second thing, so that the cheese paste will be thinner)

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  6.Take the cake base out of the refrigerator and pour the cake batter into the baking pan about 8 minutes full

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  7.Bake at 160 degrees for 20-25 minutes (pay attention to the different oven times), just shake it a little in the middle

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  8.After baking, wait for it to cool completely, then place it in the refrigerator for 4-6 hours (the best effect is overnight)



9. Take the cake out of the refrigerator, remove the baking paper, and then add strawberry jam (you can make your own jam if you can’t buy it, Chop the strawberries, add lemon juice and brown sugar and cook until slightly thickened.After cooling, put it in the refrigerator for later use

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  10.Then add your favorite fruit decoration, it’s small and exquisite:)

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  11.Look at another angle, it’s the same as the ones sold outside:)