1. Prepare all the ingredients. If the egg is large, just use 2 eggs.
2. Put a piece of silicone oil paper under the six-inch cake mold and pour the crushed Wangwang snow cake. (Ordinary biscuits should be better. You can't find biscuits at home, so use snow crackers instead.)
3. 25g butter is softened.
4. Pour the butter into the mold, mix it with the biscuits, compact it, and put it in the refrigerator for later use.
5. 130g cream cheese softens at room temperature.
6. Whipped cream cheese.
7. Add to the cream cheese one by one and whipped: sugar (40g), eggs (add 2-3 times), yogurt (50g), light cream (50g). Every time you add ingredients, beat for a while. Sift in low-gluten flour (10g) and corn starch (20g), and stir evenly with a silica gel spatula.
8. Pour into the mold and shake slightly to expel large bubbles.
9. Put water in the baking pan, put it in the oven, and preheat it at 170 degrees. Because the 6-inch cake mold is a live bottom, it will seep water, so it is wrapped with a layer of tin foil and placed in a baking tray. Bake slowly at 150 degrees in the bath for 60 minutes.
10. Pay attention to the surface of the cake in the later period, and cover it with tin foil when it turns yellow to avoid burning.
11. After the cake is out of the oven, put the mold in the refrigerator for 2-3 hours to make it stronger.
12. Take it out of the refrigerator, carefully demould, sieve a layer of icing sugar, and cut into small pieces.
13. Whipped cream for garnish and topped with fresh fruit.
14. Grab a spoon and enjoy this high-value, rich-tasting yogurt cheesecake.
Tips:When baking a cake in a bath, don’t worry. If the temperature is too high, the top of the cake will break open, and it will shrink again after cooling, which will affect the appearance. Let it grow slowly before it becomes strong.
