How to make rich and fragrant baked yogurt cheesecake at home

How to make Baked Yogurt Cheesecake

• 1

  Cut the cake

  Use a knife to cut the rectangular sponge cake into 2 equal pieces.

  

  
• 2

  Whip cream cheese with egg yolks

  Soften 80g of cream cheese, then sift in 50g of powdered sugar and a little salt into a bowl.

  Next, use a hand mixer to beat the mixture until the cream cheese is smooth.

  Whisk 2 egg yolks, then gradually add them to the bowl while mixing at the lowest speed until well combined.

  
• 3

  Mix the cream cheese yogurt mixture

  Gradually add 200ml of whipping cream to the cream cheese bowl and continue to mix on the lowest speed.

  Then add in 200g of unsweetened yogurt and mix well.

  Next, sift in 25g of flour into the bowl and mix the flour once more until fully combined.

  

  

  

  
• 4

  Pour into mold and spread cream

  Prepare a rectangular mold lined with parchment paper, then place the first cake layer inside.

  Next, pipe the cream cheese on top of the cake, then place the second cake layer on top.

  Finally, spread another layer of cream cheese on top to finish.

  

  

  
• 5

  Bake the cake for the first time

  Preheat the oven to 170 degrees Celsius for 15 minutes, then bake the cake for 18 – 20 minutes at 170 degrees Celsius.

  After baking, remove the cake and let it cool at room temperature.

  
• 6

  Making cream cheese frosting

  Blend 50g of cream cheese until smooth, then gradually add 20ml of whipping cream and use a mixer on the lowest speed until combined.

  

  
• 7

  Baking the cake for the second time

  Whisk together 1 egg yolk with 1 teaspoon of unsweetened fresh milk. Strain this mixture through a sieve for smoothness, then gently brush it over the cake surface.

  Put the cream cheese into a piping bag and pipe it over the cake in a criss-cross pattern for decoration.

  After that, bake the cake for the second time for about 10 minutes at 170 degrees Celsius. After 10 minutes, turn off the bottom heat of the oven, increase the top heat to 200 degrees Celsius and bake for another 10 minutes until the surface of the cake is slightly charred.

  

  
• 8

  Final product

  The cream cheese sponge cake has a soft, moist, fluffy texture, and when eaten, it is sweet and rich, harmoniously blended with layers of creamy, slightly tangy cream cheese.