The child has no resistance to cheesecake, this time the child's classmates came back from abroad for their birthdays to invite a few good friends to eat together, the child encouraged me to make it for them, so I made this more sour cheesecake
By the power of 4
Cream cheese 120 g
Yogurt 110 g
2 eggs
Low powder 35 g
Caster sugar 40 g
1: Prepare the ingredients, the cream cheese is softened in advance at room temperature, and the egg whites are yolked
2: Smooth the cream cheese with a manual whisk
3, add yogurt (I added it twice)
4: Beat evenly with a manual whisk
5, add the egg yolk here I also added twice, whisk evenly
6: After the flour is sifted and added, stir with a manual whisk until there is no dry powder, put it in the refrigerator and set aside
7: Keep the egg yolk paste refrigerated for half an hour and then start beating the egg whites
8: Beat until coarsely soaked and add half the sugar
9: Beat until slightly delicate, lift the whisk will drip when the remaining sugar is poured in
10, hit until the wet foam can be
11: Remove the egg yolk paste from the refrigerator
12: Mix one-third of the egg white and egg yolk paste, draw J with a silicone knife and stir well
13, pour all the mixed paste into the egg white, continue to draw J, stir evenly, after the cake paste is completed, pour into the mold, gently shake the mold, shake out the large bubbles
14: Put water on a deep dish, put it in the oven, put the mold into the deep dish, choose to heat the oven for 100, heat down at 165 degrees, and bake for 80 minutes
15. Observe the baking degree of the cake at the window at the last ten minutes, turn the heat to 120 degrees so that the surface of the cake is colored
16. Bring the mold to the shelf after baking and cool it
17: Remove the cheesecake after cold
18. Finished product
19. Finished product
Put the water in the baking pan as deep as possible, otherwise you have to add water until it is half dry
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