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Dans la lune

November 22, 2019

Yogurt cheesecake

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Yogurt cheesecake

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Serving Size
18cm cake pan with removable bottom
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yogurt cheesecake

Ingredients

For the bottom cookies

  • 60g cake flour/plain flour
  • 15g almond flour
  • 50g sugar
  • dash of salt
  • 48g unsalted butter

For the filling

  • 150g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 150g mascarpone cheese
  • 100g white sugar
  • 150g plain greek yogurt
  • 150g heavy cream
  • 9g gelatin - dissolve in 30g water
  • 100g milk

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan with parchment paper.
  • 2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
  • 4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. Add yogurt and mix.
  • 7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan.
  • 11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.
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