No bake yogurt Cheesecake(mian kao suan nai zhi shi dan gao )

No bake yogurt Cheesecake

Introduction:

"Ice cold, sour and sweet cheesecake, anyone will fall in love with it ~"

Production steps:

Step 1: put the digested cake into the fresh-keeping bag, roll it into foam with a rolling pin, and then put it into a small basin for use.

Step 2: melt the butter in hot water, soften the gelatine slices in cold water, and soften the cream cheese at room temperature.

Step 3: pour the butter into the cake crumbs.

Step 4: stir well and pour into the 6-inch cake mould. Use spoon, hand or garlic hammer to compact.

Step 5: cream cheese, sugar and warm water.

Step 6: to smooth state.

Step 7: add egg yolk, lemon juice and rum and stir well.

Step 8: add yoghurt, stir well, make cheese paste and set aside.

Step 9: pour the cream and milk into the container, heat it to a warm temperature, add the softened gelatin slices, and stir until melted.

Step 10: add the cheese paste several times, stir well, pour into the cake mold, shake a few times, shake out big bubbles. Cover with plastic film and refrigerate for more than 4 hours.

Step 11: when eating, cover it with a hot towel, or blow the mold with a hair dryer to demould it. When cutting the cake, bake the knife on the fire and wipe it after cutting.

Materials required:

Digested biscuit: 100g

Cream cheese: 200g

Yogurt: 180g

Milk: 40g

Butter: 50g

Light cream: 120g

Gilding tablets: 10g

Egg yolk: 1

Fine granulated sugar: 75g

Lemon juice: 15ml

Rum: 15ml

Note: many people feel headache for the storage of light cream. After a large box is opened, it can not be used up at one time, and the refrigerator will be broken after a few days. In fact, tea has a good way. When using light cream, squeeze it from the inside out, a little bit, as much as possible, and try not to let the air in the box. After squeezing, clean the edge of the box, fold the box, wrap it with plastic wrap, clamp it with long clips and refrigerate it. I tried to take it out after a month. Of course, light cream should be used up as soon as possible after opening~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Mian Kao Suan Nai Zhi Shi Dan Gao