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Views: 30 Author: Site Editor Publish Time: 2024-05-22 Origin: Site
Baking a delicious yogurt cheesecake at home is simply irresistible. This cake has a silky and delicate texture, is full of the fragrant flavor of yogurt and cheese, and is refreshing but not greasy. The biscuit layer at the bottom of the cake or the cake itself is paired with a soft cheese layer. The texture is distinct and every bite is full of happiness. The surface of the cake can be garnished with fresh fruit or jam, adding visual beauty and texture. Whether you share it with family and friends or enjoy it alone, it will bring a pleasant experience to your taste buds. Let’s follow the tutorial to make it together!
Digestive biscuits 80g
40g unsalted butter
Cream cheese 200g
Fine sugar 80g
Jelly or honey 20g
1 egg (large size)
1 egg yolk (large size)
Light cream 160ml
Original yogurt 160g
Low gluten flour 12g
Corn starch 12g
3~4 drops of vanilla extract
lemon juice 25ml
Apricot jam 30g
Rum 10ml
Preparation work: Return the cream cheese to room temperature, brush a small amount of oil inside the cake mold, and line it with parchment paper.
1. Place the plain yogurt on a strainer, cover it with a kitchen towel, and refrigerate overnight to filter out excess whey to make thick yogurt.
2. Crush the biscuits in a food processor and melt the unsalted butter.
3. Add unsalted butter to the biscuit crumbs and mix well.
4. Spread the biscuits flat on the bottom of the mold and refrigerate to set. Preheat the oven to 160 degrees.
5. Mix the softened cream cheese with fine sugar and honey until smooth, add room temperature whipping cream into it, and mix well. Do not over mix.
6. Add thick yogurt and mix well.
7. Add room temperature eggs and egg yolks, mix well.
8. Add sifted cornstarch and flour and mix well.
9. Add vanilla extract and lemon juice, and sift the batter.
10. Pour one piece into the mold, bake in a water bath, and pour 60-degree hot water to a height of 2cm on the baking sheet. Bake at 160 degrees for 30 minutes, turn to 150 degrees for 20 minutes, and turn to 190 degrees for 10 minutes.
11. Mix apricot jam with wine and brush it on the baked cheesecake.
12. Place the cheesecake on a cooling rack to cool and unmold, then refrigerate it overnight for a better flavor.
