无奶油版酸奶巴斯克

Philadelphia cream cheese (21% fat): 75 g
Yogurt (5.4% sugar, medium level of thickness): 30g
Egg: 1 piece
Blossom honey (75% sugar): 8 g
Wheat flour: 4g
Salt: a little bit
White vinegar: a little spoon

Baking: 220 degrees 25 min on the second rack of the oven

Summary:
1. Sweetness and sourness is balanced, the texture is creamy enough (better than last time with low fat cream cheese-11% fat, that’s the main factor of basque cheesecake)
2. Surface is a bit dry (some bubbles on the out layer probably due to the large portion of egg used) and the aluminum foil can be sticky with the cake after refrigeration —>

To be improved next time:
A. Increase the ingredients portion with one egg: cream cheese 125g, yogurt 50, 1 egg, honey 13g
, flour 6g
B. Decrease 5 min of baking time (220degrees 20min)
C. Use baking paper instead of aluminum foil

06-17