This cheesecake made today is a bit lazy, in fact, I still don’t like a lot of butter for the base, and the base of freshly made biscuit will have a very loose texture with a small amount of butter. The cheesecake with only yogurt has a rich and creamy taste, especially if you put it in the refrigerator before eating, the taste is cold and smooth, and it is even more delicious.
How to make cheesecake
First make the bottom of the biscuit, mix 18 grams of butter, a little salt, and 8 grams of sugar, beat with a whisk, then add the egg yolk and mix well, then add the flour, mix well, keep in the refrigerator for half an hour; take out and roll the dough into Use a fork to insert a round piece the size of the mold bottom to prevent it from bulging during baking, then bake it in the oven at 190 degrees for 15 minutes
Separate the egg white and yolk of the egg; add two drops of white vinegar to the egg white
Then add 20 grams of sugar in batches and beat into a wet foaming state; add 30 grams of sugar to the cream cheese and beat until it is smooth and non-grainy, add egg yolks and mix well
Then pour yogurt and stir evenly; sift in low-gluten flour
Mix the whipped egg whites into the cheese batter and mix evenly; the cold bottom of the biscuit is gently pressed with a rolling pin to make it close to the mold wall
Then pour the cheese batter into a mold with a biscuit bottom, add cocoa powder to the remaining bits, and draw a Chiba pattern on the cheese batter; wrap the bottom of the cake mold with tin foil, and put it in a baking tray filled with water. After preheating, heat up and down at 150℃, bake for 1 hour, the surface is light yellow, and then let it cool and put it in the refrigerator for half a day, the flavor is better