Lava makes perfection, and cheesecake can be called a bully if it is taken out alone! I even think the richness of chocolate is a bit stealing the limelight of cheese Basque.

Melt a piece of reduced-fat cheese (about 17g) with microwave and stir it for about 20 seconds, then add 10g zero-calorie sugar and stir it evenly (into small pieces), then add an egg yolk (about 20g), stir it evenly, then pour it into 80g sugar-free yogurt and stir it evenly to get skimmed milk powder 15g and corn. Add 3-4 drops of vanilla extract (milk is more fragrant ~), stir evenly, sieve, pour into a 4-inch mold, put in oil paper, 100% sugar-free dark chocolate 15g, 8g of zero sugar, 20g of skim milk, microwave for 30s, stir until it is so thick (empty chocolate sauce ~), and preheat the oven for 60 seconds.

Lava chocolate to cover up the ugliness and put it in the refrigerator until it solidifies. Made last night, the cake was cold enough after being refrigerated for one night ~, and then sprinkled with a thin layer of cocoa powder, a sense of high quality came ~.

Yogurt basque is not as thick as cheese, but it will become firm and smooth after refrigeration. Thanks to the support of cheese slices and milk powder, it is rich in the low-calorie version I am currently making. This time, I think it is just right, and it is rich, neither bitter nor sweet. At first, it is mainly thick chocolate, and the aftertaste can return to cheese and milk. Yogurt also plays the scene of original lemon.