Name: Yogurt cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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

Yogurt cheesecake

Serving Size

18cm cake pan with removable bottom

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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.

Tiramisu Cheesecake

Persons

Prep Time

40 minutes

Cook Time

2 hours

Total Time

2 hours, 40 minutes

Ingredients

For the bottom and top cookies

40g unsalted butter
50g plain flour (T45)
12g almond powder
40g sugar (add some more if you like)
1 to 2 tbsp instant coffee powder

For the cake

200g mascarpone cheese
50g cream cheese (e.g. philadelphia Plain Cream Cheese)
85g white sugar
200g heavy cream (whipping cream)
5g gelatin - dissolve in 20ml water
100g whole milk

For the topping

5g unsweetened cocoa powder
5g sugar

Instructions

1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar and coffee powder 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 be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
10. Sprinkle the topping cookies onto the cake and let stand for at least 6 hours or overnight in the fridge.
Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.