Chinese Food
Yogurt version light Cheesecake
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Using yogurt instead of cream cheese can also make cheesecake taste. There is no full calories. Only delicious and no burden
Cooking ingredients
Cooking Steps
Step1:1⃣ Separate the egg yolk and protein. Add a few drops of lemon juice into the protein for standby. Put baking paper under the mold for standby 2⃣ Pour yogurt and cream into the yolk, mix well, then add corn oil and mix wel
Step2:Add the sifted low flour and corn starch in several times. If you think there are flour particles, you can sift the
Step3:Finally, a smooth, granulated batter is obtained; fill half of the hot water into the large baking pan. Put it into the oven and preheat the oven for 160 degrees t
Step4:Add a few drops of lemon juice to the egg white. Add sugar in three times and beat until the egg beater has a small hook
Step5:Take a small part of the beaten protein and add it to the yolk paste and mix wel
Step6:After mixing, return to the protein and mix wel
Step7:Pour the mould into the mould from a high place. Put the mould into the preheated baking pan with water. The middle and lower layers of the water bath oven are about 150 ℃ for 60 minutes. When the surface color is satisfactory, the tin paper can be covered
Step8:After baking, put it in the oven and simmer for about 15 minutes. Take it out and let it cool naturally
Cooking tips:1 A kind of Do not overkill the protein. It is easy to crack when baking A kind of The homemade yoghurt contains sugar. So control the amount of sugar and don't add more than 3 A kind of The water bath method needs to preheat the oven with hot water in advance, and then put the mold in the preheat oven with water. The taste is more delicate, not easy to crack, and the cooking is delicious.
