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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