The taste of this raspberry cheesecake is not so greasy when it is added with sour raspberries, so it is absolutely impossible to stop it. Specially made a layer of fresh cream finish, only a little to the distribution of seven, the entrance is soft and foamy, with a delicate cheese cake, perfect in the mouth.
Cream cheese and butter soften at room temperature in advance
The bottom mold is wrapped in tin foil to avoid the water seeping when baking.
Preheat the oven to 170 degrees before making the cheese paste
Burn a pot of hot water, use it when you cook it in a water bath
Whole wheat crackers are placed in a fresh-keeping bag and crushed with a rolling pin
The butter melts in water and is poured into the biscuits and mixed evenly.
Put it into the mold and flatten it
Place the raspberry on the biscuit, cover the plastic wrap, and chill out
Put the cream cheese in the pot and stir it into a paste with an electric egg beater. Add the fine sugar in one go and gently stir until smooth. Add butter and continue to stir
Add yogurt and continue to stir
Add egg yolk
Add corn starch
Add lemon juice and stir well each time
Take out the refrigerated mold, pour in the mixed cheese paste, put it into a hot water baking tray with a height of about 1 cm, and bake at 170 degrees for 45-50 minutes. After baking, let it cool naturally in the oven before removing it, covered with plastic wrap, and refrigerated overnight.
Light cream and sugar with an electric egg beater hit seven distribution
Wipe it on the cheesecake and wipe it evenly
Touch the surface of the whipped cream with a spatula and gently lift it up. The cream will have a small pointed corner, which will make the entire cake surface sharp. After making the sharp corners of the cream, put raspberries and pistachio decorations in the middle of the cake.