Miki Mama Channel Time required : 25minutes
- Fat-free yogurt (sugar-free) : 400g
- クリームチーズ : 200g
- ラカントS : 55g
- 卵 : 2個
Drain the yogurt
Place a colander on the bowl and spread kitchen paper from above.
Add fat-free yogurt, leave for 3 hours to overnight, and drain well.
Make cream cheese dough
Put the cream cheese that has been warmed to room temperature in a bowl.
Knead with a rubber spatula to soften.
Add Lacanto S and mix.
Break in the eggs one by one and mix well.
Add the drained 1 and let it blend in with a whisk.
bake in an oven
Pour the dough from 2 into a mold with an oven sheet.
Tap lightly to remove the air.
Bake in an oven preheated to 170 degrees for 35-40 minutes.
Remove the heat, cover with plastic wrap, and let it sit in the refrigerator overnight or more to complete.
-Uses an 18 cm round shape.
・ Bring cream cheese and eggs to room temperature.
・ By using non-fat yogurt instead of fresh cream, calories and fat can be reduced.
・ Because yogurt is used, the aftertaste will be refreshing.
・ By using Lacanto S instead of sugar, sugar can be reduced.
・ By draining the yogurt, the cheesecake will not lose its shape and will be rich and rich.
・ If the cream cheese is hard, you can heat it in the microwave for 20 seconds, but be careful not to melt the cream cheese.
・ Knead the cream cheese well to make it easier to mix with other ingredients.
・ Cream cheese and eggs are easy to separate, so mix them well each time.
・ After baking, remove the rough heat while keeping it in the mold.
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