Low-fat New York Cheesecake
by Rice sprouts
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Break the graham biscuits into small pieces, put them in a sturdy plastic bag, and crush them with a rolling pin (the amount depends on personal preference, and you don’t need to add the bottom of the cake).
2. Mix the crumbled biscuits with butter, spread to the bottom of the baking tin, and compact.
3. The cream cheese melts in water.
4. Add the milk in two portions and mix well. Add the yogurt and the two beaten egg yolks in the same portion and mix well.
5. Sift in low powder.
6. Stir the batter evenly.
7. Add a small amount of white vinegar or tartar powder to the egg whites, add sugar, beat until stiff foaming, scoop one-third of the egg whites into the egg yolk paste, and mix well.
8. Pour the prepared batter into the remaining egg whites and mix thoroughly.
9. Pour the lowered cheese batter into the baking tin, shake it twice, put it in the preheated oven, bake at 180 degrees until it is colored, and turn it at 170 degrees for 35 minutes and it will be ready!
