Cream cheese 200 grams

Yogurt 180g

Milk 40 ml

Digestive biscuits 100g

Egg yolk 1 piece

Gelatin tablets10g

50 grams of butter

75 grams of fine sugar

Cream120ml

Lemon juice15ml

A spoonful of rum.

How to freeze yogurt cheesecake?

Digestive biscuits put it in a fresh-keeping bag and crushed it with a rolling pin.

Melt butter in microwave oven, soak gelatin slices in water to soften, and soften cream cheese at room temperature.

Mix melted butter and broken biscuits into cake base, pour the mixed cake base into the mold, compact it and put it in the refrigerator for later use.

Cream cheese and fine sugar are put in a container and separated by warm water.

Beat until smooth without particles, add egg yolk, rum and lemon juice and stir well.

Add yogurt and stir into cheese paste.

Heat the milk and whipped cream in the microwave, not too hot. Drain the softened bright film, put it into the heated mixture and stir to melt.

Then pour into the cheese paste three times, stir well, and then add the next time.

Finally, pour the mixture into the cake mold at the bottom of the butter cake and shake it a few times to make the bubbles of cheese paste disappear.

Then put it in the refrigerator for more than 4 hours, and the cheese paste will condense.

When demoulding, you can cover it with a hot towel or blow it with a hair dryer.

skill

1. This kind of frozen cheese can be made without an oven, but when I make it, I bake the Qifeng cake in the oven, not the bottom of the cake. I think digestive biscuits is too hard. Soft cakes taste better with cheese. ?

2. there is no rum at home, so you can use white wine instead, and it tastes good ~?

The amount of lemon juice can be controlled by yourself. If you want to be a little sour, add more?

This is the size of a 6-inch cake.