Greek Cheesecake And Yogurt

This cheesecake had long been pending. I took advantage of the fact that I had light beaten cheese in the fridge and I prepared it with that cheese and some Greek yoghurt. You can use the whole cheese, if you prefer, because the more cream the cheese, the richer the cake will know. If you are very sweet, add a little more sugar or eat it with a little jam. If you prefer a moderate sweetness, it will look perfect.

To get a crumb texture, I beat the egg whites with the sugar and thus got spongier. And do not be afraid if you remove it from the oven you see deflate because in this recipe is normal.

Greek Cheesecake And YogurtIngredients

  • For 8 to 12 servings
  • 500 g beaten cheese (quark, ricotta, mascarpone, cream cheese)
  • 2 Greek yogurts (125 ml each)
  • 100 g wheat flour
  • 150 g of sugar
  • 5 eggs
  • 1 lemon
  • a pinch of salt
  • 8 g chemical yeast or baking powder
  • Butter or grease-release spray

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Greek Cheesecake And YogurtCheesecake and Greek yogurt: recipe preparation

1.- Separate the whites and yolks in two pockets. Beat the egg whites with a pinch of salt and the sugar until you get a meringue.

2.-In the bowl of the yolks, add the cheese, the two Greek yogurts, the lemon zest (only the yellow part, the bitter white) and the lemon juice passed through the strainer. Beat until well blended.

3.-Mix the flour with the yeast and sieve it on top of the cheese and yolk mixture. Remove with a spoon or the rods until the flour is completely integrated and there are no lumps. Incorporate the whites with wrapping movements gradually.

Greek Cheesecake And Yogurt4.-Pour the mixture into a greased mold and lined with baking paper (the one I used measures 26cm in diameter and is easily disassembled). Smooth the surface with a spatula or a spoon.

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5.- Take to the oven preheated to 175º Cat half height (second level of five levels that the oven has). Bake one hour (the baking time is always orientate because it depends on each oven). Before removing it, click to verify that the stick is dry and the pie is already ready.

Greek Cheesecake And Yogurt6.Allow to cool to room temperature and unmold. If you keep it in the fridge you will be much richer.

Although you see that the cheesecake and Greek yogurt goes down, do not worry because the cheese weighs a lot. This cake has a very moist texture, which cooled in the refrigerator becomes firmer.

If you serve it with jam it is delicious!

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