Cool and Delicious-yogurt Cheesecake
by Sun 1968
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put the original Oreo biscuits into the food processor and break them.
2. The butter is melted by heating in water.
3. Mix the melted butter and the beaten biscuits into the base of the cake and stir well.
4. Pour the mixed cake base materials into a mold to compact, cover with plastic wrap and refrigerate for later use.
5. The cream cheese is softened at room temperature. Put the softened cream cheese and granulated sugar into a food processor and beat them into a smooth, non-particle, add egg yolk, gin and lemon juice to beat well, add yogurt and stir to form a cheese paste.
6. Heat the milk and whipped cream over a low heat, then add the gelatin slices that have been softened and drained, and stir. Pour into the cheese paste three times and stir evenly while pouring.
7. Pour the mixed cheese paste into the solidified mold at the bottom of the cake, shake it a few times to help the cheese paste defoam, cover with plastic wrap and refrigerate in the refrigerator for more than 4 hours, and the cheese paste can be taken out and eaten after it has condensed.
8. You can put jam when you eat. I put cherry jam.
Tips:1. It tastes better if refrigerated overnight.
2. Before demolding, you can cover it with a hot towel or blow it with a hair dryer. You don't want to be so complicated. You can leave it at room temperature in summer for a while.
3. When using a knife to cut the cake, the bottom of the biscuit needs some strength.
4. I use a 6-inch cake mold.
