Ingredients ?

Digestive cookies 60 g

Oreo cookies 60 g

Butter 30 g

Cream cheese 200 g

Light cream 20 g

Corn starch 16 g

Flavored fermented milk yogurt 100 g

Egg yolks 28 g

Whole egg 50 g

Vanilla pod (or vanilla extract) 1/6 (2 drops)

Sugar 55 g

Butter 25 g

Mango moderate

Mango Yogurt Cheesecake Directions ?

First of all, 60g digestive cookies into a food plastic bag with a rolling pin crushed (or crushed in a blender), followed by 15g of butter softened into liquid (you can liquefy the butter in the microwave oven by selecting the defrost function for 30 seconds. You can also put the bowl with butter into hot water to liquefy);

Then, add the softened butter to the crushed cookies and shake the food plastic bag to mix the butter and cookies well. Process 60g of Oreo cookies in the same way and add 15g of butter. Once the cookies are processed, wrap a 6-inch cake mold with silicone paper all over the bottom and inside, spread the processed digestive cookies on the bottom layer and press firmly with the back of a spoon.

Take the processed Oreo cookies and spread them on the second layer, again pressing firmly. This completes the base layer of the cheesecake.

After that, we put the mold with the base in the refrigerator to chill until use.

First, soften 200g of cream cheese at room temperature in a large bowl, sit the bowl in a bowl of hot water with a hand whisk (or electric whisk) into a paste, then add 1/6 of the seeds of the vanilla pod (or 2 drops of vanilla extract) and 55g of sugar to the cream cheese, and use a rubber spatula to mix well;

Tips: At this point, you can start to preheat the oven, set the

Next, add 25g of softened liquid butter, 20g of light cream, and 100g of yogurt, and mix well with a whisk; then add 28g of egg yolks and 50g of whole eggs in 2-3 additions, mixing well each time before proceeding to the next operation;

Lastly, add 16g of cornstarch to the cheese paste in two additions, mixing well with a whisk. Stir well with a whisk to make a fine and smooth cheese paste.

Add the chopped mango chunks to the cheese mixture in the second step, and the cheesecake batter is now complete.

Pour the cake batter made in step 3 into the 6-inch molds lined with pie bases made in step 1, and when the oven is preheated, place the cake batter molds into the oven and bake for about 40 minutes.

Here it should be noted that the cheesecake baking should use the water bath method, because I choose to use a living bottom mold, so first of all, the mold into a rimmed plate, and then the plate into the baking dish, baking dish filled with water, be careful not to let the baking dish in the water into the dish, so as to ensure that the mold will not come into contact with the water. Baking time is up, if the coloring is not very good, you can let the cake smothered in the oven for a while, when the coloring is better, remove it. When the cake has no residual warmth, put it into the refrigerator, refrigerated for a few hours after serving the better taste.

Tips

1, about the cream cheese, large packages are more cost-effective, so the family bought a time and can not be used up, the package instructions are not frozen, only refrigerated, and after opening the refrigerator to save up to a week. If we really can not use up, we can not throw ah, what a pity! So, I will directly put the remaining cream cheese into the freezer, and so on again out of the thawing, cream cheese did become like tofu crumbs, but it does not matter, as long as I said above will be put into the container and then the container to sit in the hot water to stir, slowly cream cheese will still turn into a paste, just a few small particles, but finally made the cake is still relatively silky, just if you use the frozen cream cheese, because the middle will be more than a few minutes, then the cake will be more silky. But if you use frozen cream cheese, because the middle will be thawed than the frozen thawed some moisture, so the amount of corn starch from 16g to 20g on the OK. Also, frozen cream cheese is fine for bread.

2, about the cream, but also can not be put frozen, can only be put in the refrigerator to save, if it is to save the cream has been opened, I'll tell you a little trick to save, is to cut open the cream packaging must be the mouth of a small beveled angle, save the air in the box extrusion, and then in the cut mouth with a few layers of folded tinfoil will be wrapped in the mouth of the mouth completely, and finally with the sealing clip sealing tightly, so that the processed cream can be saved for at least two weeks, or even a few weeks, or even a few weeks, the cream can be saved. The cream can be kept for at least two weeks, if not longer.