In the winter, the fruits in the house are consumed very slowly, and I can't think of eating. When you make a snack, you will think about whether you can use it. I saw the mango cheese cake on Zeng Meizi’s book.
Brush the inner wall of the mold with a layer of melted butter, freeze it in the refrigerator for a few minutes, remove the spoiled powder, and remove the excess powder.
Apple peeled, diced, wrapped in high powder, spare
Softened cream cheese and butter, whipped until even, no granules
Add white sugar and whipped evenly
Add the egg mixture three times, and then add the next egg mixture after each whipping.
After whipping evenly
Add yogurt and whipped evenly
Sift in low powder and baking powder, and mix evenly with a spatula
Add apple diced
Pour the batter into the mold and lightly shake it a few times.
Into the preheated 170 degree oven, the middle and lower layers, up and down fire, about 35 minutes, after the oven is cool, the mold is inverted, the light can be demolded, and the surface sieve is decorated with moisture-proof powdered sugar.
This cheese cake is different from ordinary cheesecake and is not steamed in a water bath. The fruit in the square can be replaced by the one you like, preferably the fruit with a small amount of water. I use the apple, it feels a bit wet