Practical Cheesecake With Yoghurt

Practical Cheesecake With Yoghurt




40 min


30 min

Practical cheesecake with yogurt Ingredients for recipe

For the base

  • 2 pack oat biscuits
  • 150 g of melted butter

For the top part

  • 1 lemon shredded bark
  • 3/4 water glass powder sugar
  • Half lemon juice
  • 5 sweet spoon powder gelatin
  • 1/3 water glass warm milk
  • 650 g filtered yogurt

To decorate

  • 200 g cherry
  • 100 g apricot
  • 100 g of nectarine

For the above

  • 1 water glass of hot water
  • 2 pack sour cherry jelly
  • 1 cup water at room temperature

Practical cheesecake preparation with yoghurt

  • Pass the biscuits required for the base through the kitchen robot until it is like flour. Add the melted butter and mix and spread the mixture lightly around the edges, pressing firmly on the bottom of a crate of the handle. Get the base you prepared in the fridge.
  • Take the grated lemon peel and powdered sugar into a flat mixing bowl and rub well with your hands. Add lemon juice and mix. Add the lemon mixture to the filtered yogurt and beat it gently. Melt the gelatin in warm milk and add yoghurt mixture. Mix all material thoroughly and mix until consistency is achieved.
  • Remove the biscuit base from the fridge. Spread on a mixture of yoghurt with lemon, use a spatula to correct it. Take it again in the fridge and let it rest for 5-6 hours.
  • Get hot water and jelly in a jug. Stir the jelly until it is completely dissolved. Add water at room temperature and mix. On your cheesecake that you remove from the fridge, dice and slice the fruit. Pour the jelly on the fruit. Take the fridge for 1 hour to freeze the joy. Remove it from the mold and serve it by slicing.


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