Oreo cookie crumbs.
low gluten flour
Dove White Chocolate
My debut – snowy cow’s milk cheesecake 8
Prepare all ingredients (ignore chocolate color)
Bottom layer: Melt butter in water, add Oreo cookie crumbs and mix well, place a sheet of release paper on the bottom of an 8-inch mold, pour in the Oreo cookie crumbs, spread out and refrigerate.
Middle: 1) Cream cheese, light cream, yogurt, mix well, 2) Separate egg whites of three eggs, 3) Beat three egg yolks as in step 1, 4) Sift flour into step 3 and mix well (until smooth and grain free).
Add the sugar into the egg whites in three times until there is a small hook, add one-third of the beaten egg whites into step 4 and mix well, then pour in the remaining egg whites and continue mixing.
Mix well and then pour into the refrigerated Oreo cookie crumb molds.
The water bath method, my water bath method is where the molds are not in water and there is a baking sheet in the middle with water underneath the rack.
Don’t forget to preheat the oven, upper and lower heat, bottom, 160 degrees, 70 minutes.
Take out of the oven, cool and go into the fridge to chill overnight and decorate the top layer the next day. (You can also refrigerate for 1 to 2 hours to decorate.)
Base layer: light cream and sugar whipped decoration
White chocolate chopped and sprinkled
Release the mold, complete!
Success, light flavor, not very sweet.