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
2.
Sifted low-flour, fine sand walnut kernels and a mixture of salt and butter
3.
Put it into a food processor and crush it into small particles.
4.
Grease paper on the bottom of the mold
5.
The crushed material is poured into the mold and pressed with a spatula to spread evenly.
6.
Put the upper and lower tubes in the middle of the preheated oven and bake at 170 degrees for about 15 minutes.
7.
The yellowish brown is taken out of the cooling oven and turned to 180 degrees to preheat
8.
Cream cheese is softened and sugar is added
9.
Mix well
10.
Beat smoothly with a whisk
11.
Add the whipped cream in the recipe in four times,
12.
Beat well
13.
Add lemon juice,
14.
Mix well
15.
Add yogurt and mix well
16.
Beat the eggs,
17.
Join in four times,
18.
Stir well
19.
Sift in cornstarch,
20.
Stir well
21.
Pour into the mold, shake flat
22.
Put cold water in the baking tray into the lower part of the preheated oven, and put the mold in the water.
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
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
25.
Chilled overnight demoulding
Tips:
It's so simple that no tips are needed at all~~
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