Yogurt Cheesecake

Ingredients

• Yoghurt 30g
• Cream cheese 30g
• Corn oil 20g
• Eggs 1
• Cake powder 25g
• Fine sugar 20g
• Whip cream 100g
• Cocoa powder 5 grams
• Fine sugar 8 grams
• Heiqiao 20g

Steps

1. Add cream cheese to yogurt and hot water and stir until smooth

2. Sift the cake flour in advance and set aside

3. Add corn oil to 70-80 degrees

4. Pour in cake flour

5. Stir and scald the flour until it becomes paste

6. Add egg yolk and yogurt cheese

7. Stir into a fine egg yolk paste

8. Add sugar to egg whites

9. Beat until neutral foam

10. Now mix 1/3 of the meringue into the egg yolk paste

11. Stir everything evenly

12. Use a piping bag to squeeze into the paper holder

13. Bake at 140 degrees for 30 minutes

14. Melt the black chocolate with insulated water and squeeze out the shape of the elk antlers, then freeze it to shape

15. Pour on the whipped cocoa cream to decorate, and use toothpicks to poke holes into the corners

Tips

1. This small paper cup is also very delicious without cream decoration