Yogurt cheesecake

Overview

Delicious things always require patience to make and wait. Don’t rush to take out this cheesecake with yogurt after baking. Wait until it cools down in the oven before taking it out. It will not crack easily

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• cheese
• cointreau
• corn flour
• egg white
• egg yolk
• low gluten flour
• salad oil
• white sugar
• yogurt
• lemon juice
• milk

Ingredients

Steps

1. 1 Soften the cream cheese over water, add sugar and milk and mix well (remove from heat)

   

2. 2 Add the yogurt to the softened cream cheese, mix well and sift once

   

3. 3 Add the egg yolk and stir evenly, then sift the mixed cheese paste again

   

4. 4 Add low-gluten flour and cornstarch, mix well and then sift

   

5. 5 Add sugar and lemon juice to the egg whites and beat with an electric whisk until wet peaks form

   

6. 6 Add half of the meringue to the cheese batter and mix gently evenly, then add the batter to the other half of the meringue to avoid defoaming, mix smoothly and quickly

   

7. 7 Apply some butter on the side of the mold, line the bottom with oil paper, and pour the mixed cheese paste into the mold (8 points full)

   

8. 8 Pour hot water into the baking pan and put it on the bottom floor of the oven. Put the cake in and bake it over the water. The upper heat is 180 degrees and the lower heat is 200 degrees. Bake for 50 minutes

   

9. 9 Take the baked cake out immediately and leave it in the oven to cool naturally before taking it out

   

10. 10 The cooled cake will taste better if it is refrigerated for 2 hours