1. Soften the cream cheese at room temperature and beat until smooth and without particles;
2. Add granulated sugar and mix well;
3. Add espresso and mix well. At this time, preheat the oven, the oven is 180 degrees, and the upper and lower fires are preheated for 10 minutes;
4. Add an egg and mix well;
5. Add yogurt and mix well;
6. After adding the coffee liqueur and mixing well, the final cheesecake batter is ready!
7. Sanneng 6-inch movable mold, wrap it with tin foil to prevent water leakage at the bottom, pour the cheesecake batter, and then put it into the baking tray, pour cold water into the baking tray, the water is about 1 cm high;
8. Cool down immediately after baking;
9. Heat and melt the vanilla sauce and pour it on the cheesecake, then scrape some dark chocolate chips to decorate. Put it in the refrigerator and refrigerate for a while before you can eat it!
Tips:The espresso in the original recipe is my freshly brewed coffee. For the coffee liqueur, I replaced it with brandy and espresso according to Tuo’s mother’s method. I used the original sour cream instead of the sour cream.
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