How to make yogurt cheesecake

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make these delicacies feel a long-lost pleasure. Today I will introduce to you the method of making yogurt cheesecake, so that you can once again experience and enjoy the joy after success!

1.121 Crush the digestive biscuits, add melted butter and mix well.

2.212 Ingredients: 3 egg yolks, 20 grams of butter, 3 digestive biscuits, 130 grams of cream cheese, 2 spoons each of low-gluten flour and corn starch, 50ML of plain yogurt, 50ML of light cream, 40 grams of powdered sugar, and a six-inch cake mold.

3. Take a six-inch cake mold, wrap the bottom with tin foil, spread butter around the edges, pour the mixed biscuits into the mold, and flatten it with the bottom of a spoon.

4. Melt the cream cheese at room temperature, mix well and whip.

5.1 Add yogurt in three batches, stirring while adding.

6.2 Add the beaten egg yolks in three batches, beating as you add.

7. Pour in the whipped cream and stir while adding.

8. Sift together the low-gluten flour and corn starch, stirring evenly while adding.

9. Stir until the batter is uniform in color and has no particles.

10. Pour into mold.

11. Tap it gently a few times to expel the air.

12. Preheat the oven to 190 degrees for 10 minutes. Pour hot water into the baking tray, put the mold in, and bake at 140 degrees in the lower middle layer of the oven for 60 minutes.

13. It’s out of the oven. It smells so good.

14. Sieve some powdered sugar (not included in the serving) and you can enjoy it. If you wrap it in plastic wrap and refrigerate it overnight, it will taste better the next day!

I have already told you how to make yogurt cheesecake. If you like it, just prepare to do it or practice it when you have time.