Jam cheese

Original recipe: 90 grams of cream cheese, half a whole egg, half an egg yolk, 20 grams of cornstarch, 50 grams of digestive biscuits, 20 grams of butter, 70 grams of sour cream, 75 grams of fresh cream, and 60 grams of sugar. During the production process, a whole egg was used, the amount of sugar was changed to 35 grams, and there was no whipping cream or sour cream, so 150 grams of yogurt was used,

Cut the butter into small pieces.

Melt in water.

Put the biscuits in a plastic bag, which can be double-layered to prevent punctures.

Use a rolling pin to crush it into fine powder. The finer it is, the better it tastes.

Mix biscuit powder and butter evenly,

A chocolate box is used here.

A piece of tinfoil is placed inside the box to facilitate demolding, with the matte side of the tinfoil facing you.

Place step 6 into the mold and press it firmly with a small spoon.

Then put it in the refrigerator to chill.

Soften the cream cheese in water.

When softened enough to stir, add sugar, then beat continuously.

When the mixture is smooth and has no lumps or lumps, add yogurt and stir evenly.

Then add eggs and starch in turn, stirring well after each addition, then add another.

The mixed cheese paste looks a little thin, quite delicate and without particles

Sieve the cheese paste and pour into the mold.

Put it into the steamer that has been boiled, steam over medium-high heat for about 15-20 minutes and it will be cooked. No need to unmold, just cool naturally and refrigerate for a few hours.

After taking the cake out, smooth the surface.

Spread another layer of jam.

The rich and creamy cheese cake is ready to eat.

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