Yogurt Heavy Cheesecake

Yogurt Heavy Cheesecake

by Ah 511

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

It's cold and need to stick fat~~
Two Oval Cheese Moulds of Wonuo"

Yogurt Heavy Cheesecake

1. Butter is taken out from the refrigerator, no need to be softened, cut into small pieces for later use, walnut kernels are weighed for later use

Yogurt Heavy Cheesecake recipe

2. Sifted low-flour, fine sand walnut kernels and a mixture of salt and butter

Yogurt Heavy Cheesecake recipe

3. Put it into a food processor and crush it into small particles.

Yogurt Heavy Cheesecake recipe

4. Grease paper on the bottom of the mold

Yogurt Heavy Cheesecake recipe

5. The crushed material is poured into the mold and pressed with a spatula to spread evenly.

Yogurt Heavy Cheesecake recipe

6. Put the upper and lower tubes in the middle of the preheated oven and bake at 170 degrees for about 15 minutes.

Yogurt Heavy Cheesecake recipe

7. The yellowish brown is taken out of the cooling oven and turned to 180 degrees to preheat

Yogurt Heavy Cheesecake recipe

8. Cream cheese is softened and sugar is added

Yogurt Heavy Cheesecake recipe

9. Mix well

Yogurt Heavy Cheesecake recipe

10. Beat smoothly with a whisk

Yogurt Heavy Cheesecake recipe

11. Add the whipped cream in the recipe in four times,

Yogurt Heavy Cheesecake recipe

12. Beat well

Yogurt Heavy Cheesecake recipe

13. Add lemon juice,

Yogurt Heavy Cheesecake recipe

14. Mix well

Yogurt Heavy Cheesecake recipe

15. Add yogurt and mix well

Yogurt Heavy Cheesecake recipe

16. Beat the eggs,

Yogurt Heavy Cheesecake recipe

17. Join in four times,

Yogurt Heavy Cheesecake recipe

18. Stir well

Yogurt Heavy Cheesecake recipe

19. Sift in cornstarch,

Yogurt Heavy Cheesecake recipe

20. Stir well

Yogurt Heavy Cheesecake recipe

21. Pour into the mold, shake flat

Yogurt Heavy Cheesecake recipe

22. Put cold water in the baking tray into the lower part of the preheated oven, and put the mold in the water.

Yogurt Heavy Cheesecake recipe

23. Roast the upper and lower tubes at 180 degrees for 35 minutes, then turn to 150 degrees for 30 minutes and turn off the heat

Yogurt Heavy Cheesecake recipe

24. Don’t put the baked cheesecake out of the oven right away, put it in the oven until it cools, and remove the plastic wrap

Yogurt Heavy Cheesecake recipe

25. Chilled overnight demoulding

Yogurt Heavy Cheesecake recipe

Tips:

It's so simple that no tips are needed at all~~

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