What if the supermarket discount can't help but stock up on a lot of sugar-free yogurt? The speed of eating cannot keep up with the speed of expiration, so it is not a waste. This kind of thing is absolutely not allowed to happen.

Yogurt is a good thing, except to drink it directly. You can make yogurt cakes, yogurt buns, yogurt bread, and you can also make yogurt cheesecake. Today we're going to make a low-calorie, high-protein yogurt cheesecake. Replace the cream cheese with sugar-free yogurt, and the cheesecake is so silky! Love love!
To make a yogurt cheesecake, the ingredients you need to prepare are these:
2 semi-skimmed cheese slices, 15 ml skim milk, 3 eggs, sugar substitute or white sugar 25 g, corn starch 20 g, sugar-free yogurt 300 ml
Then, right away, we started making:
Prepare two and a half tablets of skim cheese
Add one tablespoon of skim pure milk
Take it to heat and melt
Turns into cheese sauce
Add the cheese sauce to the eggs and mix
2 to 3 eggs
Use 2 large eggs
Mix together
Some solidified cheeses don't care
Add 25 g of sugar substitutes
Cornstarch 20 g
Stir to mix
It doesn't matter if some cornmeal doesn't open in clumps
Add 300 ml of additive-free yogurt
Stir well and the dry flour will disappear
Bake tray with oily paper
Pour in the cake paste
Let stand for 10 minutes
Remove excess bubbles
Preheat oven to 180 degrees
Bake the mid-level for 50 minutes
The surface does not crack
It is preferable to bake a crispy layer
Retract naturally after cooling
Refrigerate for at least 1 hour
It makes the cake more mellow and mellow
The cut surfaces are very delicate
The entrance is soft and creamy. It's so delicious, I can dry this plate myself! Compared to the cheesecake you bought, you can make a large amount of cheap, and low calorie high protein, really fragrant!
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