WHAT YOU NEED

Ingredients

250 grams of cheese
30 grams of butter
120 grams of digestion biscuits
15 grams of low-fat flour
Two eggs.
100 grams of raw yogurt
2 to 3 drops of herb
65 grams of fine sugar
Lemon juice in moderation

How TO MADE Heavy cheesecake

Steps 1 to 4

1. Digest the biscuits, crush them as much as possible.

2. The butter is melted, poured into the crushed biscuits, stirred evenly, and poured into a six-inch mold, pressed flat with a cup.

3. Put it in the fridge.

4. Note, it is refrigerated, not frozen.

5. The waterproofing of the cream cheese is softened, spread with an egg beater, and the fine sugars are gradually added to the cream cheese to melt evenly, adding to the granularity.

6. Put the eggs in the cream cheese paste, be careful to beat one by one, beat one egg into the mixture evenly and then beat another one.

7. Then add vanilla extract, lemon juice, yogurt, and stir evenly in the cream cheese paste.

8. Sieve the low-fat flour, turn it from bottom to top with a scraper, stir evenly.

9. The dough is poured into a live base mold with a cake base, and shaken twice on the table.

10. It is wrapped in tin foil to prevent water from entering the mold.

11. Add warm water to the oven to preheat it, wait for the oven to preheat, then place the live bottom model on the oven.

12. Preheat to 170 degrees, grill as much water as possible.

13. First bake at 170 degrees for 8 minutes, then switch to 150 degrees for 40-45 minutes.

14. To see the temper of the oven at home, the small oven is easy to cook, so you have to control the temperature yourself.

15. After the test, wait for the cake to cool and send it to the refrigerator.

16. The first time I made it, the surface was roasted, but it tasted definitely better than the cake outside.

17.