Yogurt cheesecake

Overview

Yogurt cheesecake, sweet and sour, tastes very good.

Tags

• baking
• corn starch
• egg
• sugar
• yogurt
• cheese cheese

Ingredients

Steps

1. 1 Soften the cream cheese at room temperature and stir with a spatula until smooth

   

2. 2 The eggs were mixed evenly. I was lazy and beat the eggs directly in the basin

   

3. 3 Add yogurt and sugar in turn and stir until uniform and no lumps

   

4. 4 Sift in the cornstarch and stir until there is no powder

   

5. 5 Shake the cake batter until there are no big bubbles. Wrap the mold with tin foil and place it on a baking tray. Pour hot water into the baking tray and bake in a water bath at 170 degrees for 45 minutes. Turn to 200 degrees for 5 minutes for coloring. Let cool after taking out the oven, and it will taste better after being refrigerated.