Obsessed with cheese---yoghurt cheesecake

Overview

The dense and rich cheesecake has a silky moist texture, and the irresistible cheese fragrance floats between your lips and teeth. You will be intoxicated with every bite!

Tags

• baking
• dessert
• children
• cake
• cheesecake
• birthday
• blueberry
• butter
• corn starch
• cream cheese
• egg
• low gluten flour
• mint leaves
• original yogurt
• strawberry
• sugar
• whipping cream
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Wrap the bottom of the removable bottom cake mold with tin foil and place greased paper inside.

   

2. 2 Separation of egg yolk and egg white.

   

3. 3 Add the cream cheese to the yogurt and melt over a boiling water, stirring until there are no lumps.

   

4. 4 Add egg yolks in portions and mix well.

   

5. 5 Sift in the mixed flour and corn flour.

   

6. 6 Add melted butter and mix well.

   

7. 7 Add a few drops of lemon juice to the egg whites and beat at low speed until coarse foam; add 27 grams of fine sugar in three batches and beat at medium speed.

   

8. 8 Beat until wet peaks form.

   

9. 9 Add 1/3 of the egg white to the egg yolk batter and mix evenly.

   

10. 10 Pour back into the egg whites and mix quickly to combine.

    

11. 11 Pour the batter into the mold and tap it lightly on the table to release any air bubbles.

    

12. 12 Place the mold into a flat baking pan, pour warm water into it to about 3/4 of the height of the mold, bake in the oven at 170° for about 20-30 minutes, then turn to 150 degrees for 40 minutes.

    

13. 13 Take it out of the oven, wait for it to cool, then remove from the mold and remove the oil paper.

    

14. 14 Add light cream to fine sugar and beat at medium speed until 70% creamy. Pour a full amount of whipped cream on the surface of the cake and spread it to create a natural pattern. Use a spatula to press lightly on the side to create a wide stripe pattern.

    

15. 15 Just decorate the cake with fruits such as strawberries and blueberries and mint leaves.