200g of cream cheese is used up! Add all 200g to a dry bowl and whisk well. Before baking, put the ingredients in the refrigerator in the room temperature before using it

Add 100g of sugar to the well-done cream cheese and blend it well so that it doesn't creak.

Prepare 2 eggs here, add one at a time, and mix hard so that the layers don't separate! Add one and mix it. Add one more and mix it Whipping for 3 minutes! Add 30g of potato starch and 10g of vanilla and mix again! If there is no vanilla scent, add 40g of starch.

Add 100g of plain yogurt and 0.3 spoons of lemon juice and whip until smooth, mixing for a total of 3 minutes to complete the Philadelphia Cheesecake dough. There are recipes that say you can use whipped cream or milk instead of yogurt. I haven't used it, but I'll let you know for your information. You don't have to add lemon juice.

Now make the bottom of the cheesecake. Mash 6 dices in a sanitary bag, add 10g of melted butter, 1 spoon of honey and 1 spoon of oligosaccharide and mix thickly. Make sure to put in the butter. Mix the rest with oligosaccharide and honey.
Spread melted butter evenly in cake mold. After completion, so that it can be separated well! Next, put the die on the floor while pressing it down.

Pour all the batter on top of that! Hit the air out. It was hard to hit because it was a silicon frame, but I worked hard! Preheat the oven to 180 degrees for 10 minutes.

Then place it in an oven mold and pour hot water into the oven mold. If you do this, the moisture gets moist and the top doesn't open. And at 165 degrees for 55 minutes, go go go~ The specifications are different for each oven, so make sure to go.
Bake in the oven and leave in the oven for 1 hour without removing. Continue to cook over heat and after an hour, take it out and put it in the refrigerator for at least 2 hours!