Sugar free yogurt Cheesecake

Sugar free yogurt Cheesecake

Introduction:

"It's a cake for mom, because mom can't eat anything with sugar. I made this sugar free one. I used xylitol. The effect is very good, the entrance is melt

Production steps:

Step 1: add 3 g of melted butter and xylitol to the sugar free biscuit crumbs, put them into the bottom of the baking mold, press them with a spoon or rolling pin, and refrigerate for 15-20 minutes. I have a heart-shaped mousse ring. I remember to wrap the outside of the mousse ring with tin foil before I work

Step 2: soften the cream cheese at room temperature, add 30g xylitol, loosen the hair with an egg beater, and then mix the corn starch and yogurt, pour them into the cream cheese and mix. (actually, the original formula should be 120g yogurt and 50g milk. I changed it to Chengdu yogurt, just one bag. So the taste is a little sour. If you don't like acid, you can make it according to the original formula, or put it in half.)

Step 3: break up the eggs, add a little into the cheese paste and mix well. (don't be lazy, just add a little bit, and mix well every little bit before continuing.)

Step 4: preheat the oven 160 degrees, put hot water on the bottom of the baking tray.

Step 5: pour the mixed cheese paste into the mould with biscuit layer. (I used a mousse ring, so there was a baking tray on it) after installation, I put the baking tray on the top of the hot water baking tray.

Step 6: bake for about 60 minutes, take out to cool and eat, put it in the refrigerator for 4 hours, the taste will be better. (it's OK to put the tin wrapping paper directly into the hot water pan. I'm afraid of water leakage. And I do it in the evening. I put it in the fridge one night and eat it the next day. It tastes very good.)

Step 7: prepare to demould.

Step 8: after mold removal. (it's more layered with Oreo, but it's not sugar free.)

Step 9: ha ha, it's almost gone.

Materials required:

Sugar free digested biscuits: 100g

Melted butter: 25g

Cream cheese: 250g

Xylitol: 35g

Egg: 1

Yogurt: 150g

Corn starch: 20g

Note: this cake must be water bath method. Because the first time I did it, I was in a hurry and forgot to take photos of the steps, only the photos of the finished product. Excuse me? The temperature of each oven is different. The approximate time is about 60 minutes. Please take a look at it. This cake can also be made with sugar, the amount of fine granulated sugar is 55g, the biscuit layer is 5g, and the cheese paste is 55g. Everything else is the same.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour