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1
Prepare the ingredients and soften the cream cheese at room temperature. -
2
Surround the cake mold with oil paper. -
3
Heat the instant coffee and melt it in water for later use. -
4
Stir the cream cheese and sugar until smooth. If it is too hard, heat it over water. -
5
Add eggs one at a time and mix well, then add the next egg after mixing well. -
6
Add old yogurt and mix well. -
7
Add cake flour and mix well. -
8
Add light cream and mix well. -
9
Add coffee liquid and coffee wine and mix well. -
10
Sieve the cheese paste and pour it into the mold. -
11
The lower layer of the oven is at 220 degrees for about 25 minutes, and the surface is mainly colored. -
12
It is better to cool it out of the oven and then refrigerate it overnight before eating.