Cheese bar

Cheese bar

Introduction:

Production steps:

Step 1: put 150g digested biscuits into the fresh-keeping bag and roll them with a rolling pin

Step 2: melt 70g butter in microwave oven, pour the biscuit into it and mix well

Step 3: pour it into the mold and press it carefully with a spoon!

Step 4: Sprinkle with raisins and set aside in refrigerator

Step 5: soften 250g cream cheese and 50g sugar, mix well

Step 6: add the egg mixture several times and mix well

Step 7: add 100g yogurt and mix well

Step 8: sift in 45g low gluten flour and mix well

Step 9: pour the batter into the mold

Step 10: smooth. Sprinkle with a little coconut

Step 11: put into the oven, heat up and down, bake at 170 ℃ for 30 minutes. Take out to cool and refrigerate

Step 12: take out the mould after 3 hours and cut it into proper size for eating

Materials required:

Cream cheese: 250g

Digested biscuit: 150g

Butter: 70g

Yogurt: 100g

Sugar: 50g

Low gluten flour: 45g

Raisins: moderate

Coconut: right amount

Note: I use an 8-inch mold. It's better to have a flexible bottom, which is convenient for demoulding, otherwise the bottom of biscuit is easy to break.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet