CherryApricotCheeseEggPound cake

Ingredients: Adapted from "Seasonal Recipes"Cream cheesemilk

(Diameter 20 cm live-bottom round mold)

Using a larger pan to ensure it's not too thick, making it possible to divide for multiple servings;

　　Butter200 grams of cream cheese, 60 grams of granulated sugar,Egg2, plain flavored,Yogurt90 grams, a few drops of vanilla extract,Milk80 grams,Cherryde-seeded and de-stemmed 130 grams;

　　Cookie crust: DigestivebiscuitBiscuit100 grams, unsaltedButter50 grams,Walnutcrushed 24 grams;

CherryCheesecakeProcedure

1. Crush digestive biscuits and walnuts separately in a plastic bag with a rolling pin, mix into a bowl, add liquid butter and stir evenly with a fork;

2. Line the bottom of the mold with parchment paper, place step 1 into the bowl, press down evenly and set aside;(Photo 1)

3. Soften cream cheese, combine with granulated sugar, heat over water while stirring until smooth and separated from the water;(Photos 2-3)

4. Add eggs one by one, mix evenly with an electric mixer or whisk;(Photo 4)

5. Add plain yogurt, mix evenly with a whisk;(Photo 5)

6. Add a few drops of vanilla extract, mix evenly;(Photo 6)

7. Pour in milk and mix evenly;(Photo 7)

8. Directly pour the batter into the mold lined with cookie crust, add cherries;(Photo 8)

9.Preheat the oven to 180°C, bake at bottom heat for 60 minutes on middle lower rack;Cake's nutritional value

Cake is a

pastrythat is typically sweet,and is usually baked.The main ingredients of cake include flour,sugar, an adhesive agent (usually eggs, vegetarians can use gluten and starch instead),gluten, and fat.