Frozen yogurt cheese

Frozen yogurt cheese

Introduction:

"Recently, I've been lazy again. In fact, I've been working hard in silence and baking. I've done a lot of work these days, but sometimes when the finished product is not good-looking or the photos are not taken well, I don't want to send it. I don't want to be perfunctory and do everything seriously. One by one, xiaopenyou has been more than 4 months now. It's more and more fun. I'm in good spirits all day. I have to play with you when I'm awake. So I really don't have time to serve. My husband can help me take a meeting when I get off work in the evening, but I'm busy with that. When I sit in front of the computer and prepare to serve, I cry again, so I can only drag on for a long time. This yogurt cheese is made on my husband's birthday. My husband's birthday is on the 20th. Ha ha, so I have to make it in March, and I have to drag other people's cake to next month. It's too shameful, ha ha ha. This time I don't have light cream, because I really don't like the taste of cream. I only use cream cheese and yogurt. The taste is smooth and delicate. Make a cake bottom with coarse grain digested cake. It's faster. From the beginning, the cake doesn't need to be refrigerated for half an hour. "

Production steps:

Step 1: prepare the required materials.

Step 2: digest the biscuits, put them into the fresh-keeping bag and crush them with a rolling pin.

Step 3: melt the butter and add it to the crumbs of the digested biscuit.

Step 4: mix well with a rubber scraper.

Step 5: mix the biscuits and pour them into the mold, then use a spoon or cup to compact them.

Step 6: soften the cream cheese at room temperature, add milk, and stir with warm water.

Step 7: stir until smooth without particles.

Step 8: add sugar and blueberry sauce and stir well.

Step 9: pour in the yogurt and stir until smooth.

Step 10: soften the gelatine tablets and melt them in warm water.

Step 11: pour into the cheese paste and stir well.

Step 12: pour the mixed cheese paste into the mould with biscuit bottom and refrigerate for more than 4 hours.

Step 13: demould the frozen cheesecake.

Step 14: cream and sugar.

Step 15: decorate the cheesecake with light cream and yellow peach.

Materials required:

Cream cheese: 125g

Yogurt: 300 ml

Milk: 50 ml

Digested coarse grain cake: 100g

Butter: 20g

Light cream: 80g

Sugar: 10g

Canned yellow peach: right amount

Blueberry sauce: 50g

Gilding tablets: 4 tablets

Note: Pig tip 1 cake bottom can also be replaced with other biscuits you like, or directly with the cake. 2. When demoulding, you can wrap the mold with a hot towel or blow around the mold with a blower. 3. I used 2 pieces of gelatine that day. Maybe the yogurt is not as thick as cream. The effect of coagulation is very bad. It began to melt after a while at room temperature and could not be cut into pieces. So I added 2 pieces of gelatine in the formula for your reference. Don't shoot me

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: sweet and sour