Jam Cheese

1. Original formula: 90g cream cheese, half egg, half egg yolk, 20g corn starch, 50g digestive biscuits, 20g butter, 70g yogurt, 75g fresh cream, 60g sugar. During the production process, a whole egg was used for the egg, and the sugar portion was changed to 35 grams. There was no light cream or yogurt, so 150 grams of yogurt were used,

2. Cut butter into small pieces.

3. Melt through water barrier.

4. Put the cookies in a cling bag, which can be double layered to prevent punctures.

5. Use a rolling pin to press into a fine powder, the finer the powder, the better the taste.

6. Mix the biscuit powder and butter evenly,

7. A chocolate box is used here.

8. A piece of tin foil is laid inside the box for easy demolding, with the matte side of the tin foil facing towards oneself.

9. Place step 6 into the mold and press firmly with a small spoon

10. Then put it in the refrigerator for refrigeration.

11. Cream cheese softens by separating it from water.

When softened enough to stir open, add white sugar and continue stirring.

13. When stirring until smooth without any particles or small chunks, add yogurt and stir evenly.

14. Add eggs and starch in sequence, stirring well before adding another one.

15. The mixed cheese paste looks a bit thin, delicate, and without particles

16. Sieve the cheese batter and pour it into the mold.

17. Put it into a boiling steamer and steam over medium high heat for about 15-20 minutes before it is cooked. No demolding required, after natural cooling, refrigerate in the refrigerator for several hours.

18. After taking out the cake, flatten the surface.

19. Apply another layer of jam.

20. You can start eating the cheese cake with a rich milk aroma.