Yogurt Heavy Cheesecake

Overview

It’s getting cold and I need some fat~~ 2 Uno oval cheese molds

Tags

• baking
• children
• afternoon tea
• birthday
• biscuit base
• cake body
• corn starch
• cream cheese
• homemade yogurt
• low gluten flour
• unsalted butter
• walnut kernels
• whipping cream
• whole eggs
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Take the butter out of the refrigerator, cut it into small pieces without softening, and weigh the walnut kernels for later use

   

2. 2 Mix sifted flour, finely ground walnuts, salt and butter

   

3. 3 Place in a food processor and crush into small particles.

   

4. 4 Spread oil paper on the bottom of the mold

   

5. 5 Pour the crushed materials into the mold and press with a spatula to spread evenly.

   

6. 6 Put it into the preheated oven and bake at 170 degrees for about 15 minutes,

   

7. 7 The brown color is taken out and cooled. Turn the oven to 180 degrees to preheat

   

8. 8 Soften the cream cheese and add sugar

   

9. 9 Mix well

   

10. 10 Use a whisk to beat smooth

    

11. 11 Add the whipping cream in the formula in four times,

    

12. 12 Beat evenly

    

13. 13 Add lemon juice,

    

14. 14 Mix well

    

15. 15 Add yogurt and mix well

    

16. 16 Beat the eggs,

    

17. 17 Add in four times,

    

18. 18 Mix well

    

19. 19 Sift in cornstarch,

    

20. 20 Mix well

    

21. 21 Pour into the mold and level

    

22. 22 Fill the baking sheet with cold water and place it in the middle and lower layers of the preheated oven. Put the mold into the water,

    

23. 23 Bake the upper and lower tubes at 180 degrees for 35 minutes, then turn to 150 degrees and bake for 30 minutes, turn off the heat

    

24. 24 Do not take the baked cheesecake out of the oven immediately. Let it cool in the oven and remove it from the plastic wrap

    

25. 25 Refrigerate overnight to unmold