Making New York Cheesecake Without Cream Cheese :: Yogurt Cheese
These days, I'm trying to eat healthy food if I can, but it's only my heart, but it's not easy to put it into practice.I'm still trying to reduce sugar and fat, but I really want to eat something sweet and cheese. Among them, I really want to eat New York cheesecake, which has a thick, creamy texture and a rich feeling of milk fat. Then, I found a cheese cake recipe that I can eat lightly among the book I have!I copied it right away. First, to tell you the taste, New York cheesecake with a lot of cream cheese has to use cream cheese!! The recipe I'm going to introduce today is a recipe that uses yogurt, which has the advantage of being lighter than thick cream cheese, but the taste doesn't seem to cover the rich taste of cream cheese. But I think it quenched my thirst for New York cheesecake because I could eat it lightly. There's a lot of cream cheese in the freezer, but I don't know if I'll be baking cheesecakes soonI think it's a recipe that can be helpful for those who are on a diet or need to control their diet Making New York cheesecake without cream cheese that you can eat lightly! Let's get started
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Wheat
    55g
  • egg
    1/3ea
  • Sugar
    18g
  • Milk
    20g
  • Yogurt
    420g
  • Sugar
    55g
  • egg
    1+2/3ea
  • Soft flour
    20g
  • Milk
    20g
  • lemon juice
    1+1/5Ts
  • Vanilla
    1/2ts
Cooking Steps
STEP 1/8
First, drain plain yogurt from the refrigerator overnight.Put a kitchen towel on a sieve,
STEP 2/8
Measure 420g of plain yogurt on it.You can dehydrate it overnight and make it into 210g.From my experience, homemade yogurt is easy to dehydrateSo, 420g of yogurt can be dehydrated to 210g overnight.But somehow the yogurt I bought at the mart was hard to dehydrate.This time, I used plain yogurt I bought at the mart, but it took a long time to bake because it was almost dehydrated. If you want to use supermarket yogurt, it would be good to dehydrate Greek yogurt.
STEP 3/8
Create a crust that will be the bottom.Place cookies in a cutter, roll lightly, make into thick powder, then add sugar and grind lightly.
STEP 4/8
Add milk and eggs to this and turn it lightly to make it soft.
STEP 5/8
Place crust dough in a parchment pan and press well with a spatula or spoon to make the bottom part.
STEP 6/8
Make cheese cake dough.Place the prepared dehydrated yogurt in a bowl, add sugar and lightly mix, sift together the flour and mix well.
STEP 7/8
Add beaten eggs and mix well, then add milk, vanilla extract and lemon juice and mix well.
STEP 8/8
Pan the finished dough in a crusty pan and bake in a preheated 170-degree oven until golden for 25 to 30 minutes.I made yogurt almost dehydrated, so the dough was very watery. So I cooked it for a long time at 165 degrees for a bit longer. Based on the condition of the dough, if it's moist, you can bake it at a low temperature for a long time. If you poke the skewer and it's clean, it's all cooked.
When it's done, leave it in the oven and open the oven door slightly to cool it down. Then cool to a certain extent in the mold at room temperature, remove from the mold, and cool completely in the refrigerator. You can leave it in the refrigerator for one night and eat it.
Japchae Recommended recipe
  • 1
    a quick-cooked japchae
    4.91(33)
  • 2
    Easy and simple japchae that reduces
    4.94(47)
  • 3
    a vegetarian 'japchae' without meat; a recipe for non-soggy
    4.90(129)
  • 4
    Mushroom japchae that can be a great side dish
    4.82(22)
Bulgogi Recommended recipe
  • 1
    Pork Soy Sauce Bulgogi:: Pork Bulgogi, which you can enjoy a lot
    4.89(61)
  • 2
    Yoon's Kitchen Bulgogi Sauce, 3 kinds of bulgogi dishes
    4.95(40)
  • 3
    If you stir-fry it on high heat, it will taste good
    4.97(417)
  • 4
    Making grilled beef with sliced pork belly
    4.98(47)