I love the cheesecake of my grandfather and grandmother, I have to buy a piece every time I go, I sit in the store and taste it, let the thick milk smell slowly dissolve in my mouth, now I have an oven at home, the first time I tried to make it, it was very successful, the taste was pure oh, don't mention it, I started making it next to it and it smelled good!

WHAT YOU NEED

Ingredients

Three eggs.
20 grams of butter
Digesting three biscuits
130 grams of cheese
Low-fat flour in moderation
Two tablespoons of cornstarch
50 ml of raw yogurt
50 ml of cream
40 grams of flour
A six-inch cake mold

How TO MADE Yoghurt and cheese cake

Steps 1 to 4

1. Ingredients: 3 eggs, 20 grams of butter, 3 slices of digestive biscuits, 130 grams of cream cheese, two tablespoons of low-fat flour and cornstarch, 50 ml of raw yogurt, 50 ml of light cream, 40 grams of sugar powder, a six-inch cake mold

2. Digested biscuits are crushed, dissolved butter is added, and mixed.

3. Take a six-inch cake mold, wrap the bottom in tin paper, apply butter around it, pour the mixed biscuits into the mold, and press the bottom flat with a spoon.

4. The cheese is dissolved at room temperature, stirred, and fired.

Steps 5 to 8

5. Add the scattered egg yolk three times, and spread it on the side.

6. Add yogurt three times and stir.

7. Pour it into the cream and stir it.

8. Low-fat flour and cornstarch are mixed through a sieve and stirred evenly.

Steps 9 to 12

9. Stir until the dough is evenly colored and free of particles.

10. Pour into the mold.

11. Slowly lower the pole and let out the air.

12. The oven is preheated at 190 degrees for 10 minutes, the pan is poured into hot water, placed in the mold, the lower layer of the oven is changed to 140 degrees and baked for 60 minutes.

Steps 13 to 16

13. It's on the stove. It smells good.

14. If you put it in a refrigerator for a night and eat it the next day, it will taste better!