cheesecake

First make the biscuit base, mix 18 grams of butter, a little salt, and 8 grams of sugar, beat with a whisk, then add egg yolks and stir evenly, then add flour, stir evenly, and refrigerate for half an hour; after taking it out, roll the dough into a round piece the size of the bottom of the mold, insert holes with a fork to prevent them from swelling during baking, and then bake in the oven at 190 degrees for 15 minutes

Separate the egg white and egg yolk; add two drops of white vinegar to the egg white

Then add 20 grams of sugar in batches and beat until wet foaming state

Add 30 grams of sugar to cream cheese and beat until smooth and grain-free, add egg yolk and mix evenly

Pour in the yogurt and stir evenly; sift in the low-gluten flour

Fold the beaten egg whites into the cheese batter in portions and mix evenly

Gently press the edge of the cooled biscuit base with a rolling pin to make it close to the wall of the mold

Then pour the cheese paste into a mold with a biscuit base, add the cocoa powder to the remaining part, and then draw a thousand leaf pattern on the cheese paste

Wrap the bottom of the cake mold with tin foil and place it in a baking pan filled with water. Preheat the oven to 150°C and bake for 1 hour until the surface turns light yellow

Take it out and let it cool, then put it in the refrigerator for half a day for better flavor

Overview

Tags

Ingredients

Steps