Low fat Cheesecake

Low fat Cheesecake

Introduction:

"The combination of various low-fat milk raw materials makes cheesecake healthier"

Production steps:

Step 1: grind the digested biscuits, mix them with 50g low-fat butter and 5g white granulated sugar, put them into the bottom of the baking bowl, press them tightly with a spoon, and put them into the refrigerator to freeze for 15 minutes

Step 2: Mix Cream Cheese, 50g sugar, egg, yogurt and milk, and mix well

Step 3: sift 20g corn starch into the milk paste after stirring

Step 4: pour the batter into the baking bowl with the bottom of the biscuit

Step 5: dissolve the chocolate in water and put it into the mounting bag

Step 6: first squeeze a thin line to draw a circle, and then use a toothpick to draw a pattern from the middle to the outside

Step 7: put the baking bowl into the hot water pan, bake in the oven at 160 ℃ for 60 minutes, take it out to cool and refrigerate for 3 hours

Materials required:

Low fat cream cheese: 200g

Low fat yogurt: 150ml

Skimmed milk: 50ml

Digested biscuit: 100g

Egg: 1

Dark chocolate: 30g

Low fat butter: 50g

White granulated sugar: 55g

Corn starch: 20g

Note: the purpose of putting hot water in the baking tray is to prevent the cake surface from cracking

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor