White Chocolate Cheesecake

Overview

It's rare to see a heavy cheese without a cookie base, and I came across it while looking for a combination of white chocolate and cheese. Of course it has to be in the income plan. Don’t worry if you don’t have sour cream, use yogurt instead. As for the consequences, we can only wait and see. If you don’t want to make a big round cheese, cut it in half to make a few small cakes. It’s not necessary to eat too much, just be able to taste it. After baking in a water bath for what seemed like a long time, I finally saw a burnt color forming on the surface. It was cooked like this, cooled, and refrigerated patiently. Eating a cheesecake is really not easy. . . . .

Tags

• baking
• corn starch
• cream cheese
• egg
• sugar
• white chocolate
• yogurt
• lemon juice
• salt

Ingredients

Steps

1. 1 Ingredients: 112g cream cheese, 12g sugar, 63g white chocolate, 2g cornstarch, 37g eggs, 180g yogurt, 10g lemon juice, 1/16 tsp salt

   

2. 2 Place the white chocolate in a bowl and heat over water until melted.

   

3. 3 After it is completely melted, take it out and let it cool naturally.

   

4. 4 Beat room temperature softened cream cheese with sugar until smooth.

   

5. 5 Add cornstarch and mix well.

   

6. 6 Add the egg liquid in portions and beat to mix evenly.

   

7. 7 Add lemon juice, salt and mix well.

   

8. 8 Add yogurt and mix well.

   

9. 9 Add chocolate,

   

10. 10 Mix well.

    

11. 11 Put it into the mold and it will be eighty-nine percent full.

    

12. 12 Place in the oven, middle layer, water bath method, upper and lower heat 175 degrees, bake for about 1 hour. After the surface is colored, turn off the heat and simmer in the oven for 1 hour.

    

13. 13 Take out of the oven, let cool and then refrigerate for more than 4 hours.

    

14. 14 Take out of the oven, let cool and then refrigerate for more than 4 hours.

    

15. 15 Unmould and eat.

    

16. 16 Unmould and eat.