Pumpkin yogurt light cheesecake recipe

Pumpkin yogurt light cheesecake is a very homely dish, and it is an irresistible delicacy for meat eaters. Eating more of this dish can increase the body's collagen and effectively supplement protein. It has a relatively low fat content and calories, so there is no need to worry about obesity. The braised method is more delicious and can help female friends delay aging.

1. Prepare the ingredients, steam the pumpkin, the sugar should be 80 grams, I wrote it wrong, divide it into two portions of 20 grams and 60 grams

2. Separate egg white and yolk

3. Add 20 grams of white sugar to the egg yolk and mix well.

4. Pour in vegetable oil and yogurt, add the steamed pumpkin and mash it into pumpkin puree and mix well.

5. Sift in low flour and corn starch and mix into a fine batter

6. Beat the egg whites until they are wet and foamy, then add the remaining sugar in three batches.

7. Add one-third of the egg whites to the batter and stir in a J shape.

8. Add the remaining egg whites and continue stirring.

9. Put it into the mold and shake it a few times to remove the bubbles. If it is a round mold with a loose bottom, please wrap a layer of tin foil outside the mold.

10. Add 1.5 cm of water to a deep baking tray and put the mold in. Then put it in the preheated oven at 120 degrees for 100 minutes.

11. Don’t open the oven after the time is up. Wait until the oven temperature drops to room temperature before taking it out of the mold and putting it in the refrigerator to freeze for a while. It will taste better.

Have you learned how to make this simple dish, Pumpkin Yogurt Cheesecake? Do you feel a sense of accomplishment when you cook successfully? This is taste bud bliss.