Cheesecake with yoghurt topping
easy
105 mins
105 mins
Ingredients
- 75 g Butter
- 275 g Sugar
- 125 g Flour
- 1 pinch Salt
- 4 Eggs (size M)
- 1 package Vanillin sugar
- 750 g Low-fat curd
- 1 package Pudding powder "Vanilla Flavor"
- 12 sheets white gelatine
- 1 kg Skimmed milk yoghurt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Lemons and lemon balm
- 7-10 Tbsp Flour
Directions
- 1
Knead butter in pieces, 75 g sugar, flour, salt and 2 tablespoons of cold water with the dough hooks of the hand mixer. Work into a smooth dough on the work surface with your hands. Roll out to a circle (26 cm Ø) on a floured work surface. Line the bottom of a springform pan (26 cm Ø) with the dough and prick several times with a fork. Mix eggs, 100 g sugar and 1 packet of vanilla sugar until very creamy.
- 2
Stir in curd cheese and pudding powder and fill the mixture into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2/ convection oven: not suitable) for about 1 hour. Loosen the edge of the springform pan with a knife and let it rest in the switched off oven for 1/2 hour. Let the cake cool down in the form on a grid. Soak the gelatine in cold water. Mix yoghurt, 100 g sugar and lemon peel. Dissolve squeezed out gelatine at low heat. Stir in some yoghurt and mix with the rest of the yoghurt. Leave on for 5-10 minutes. Pour on the cheesecake and chill for at least 4 hours.
- 3
Dissolve squeezed out gelatine at low heat. Stir in some yoghurt and mix with the rest of the yoghurt. Leave on for 5-10 minutes. Pour on the cheesecake and chill for at least 4 hours. Remove the cake from the mould and place on a plate. Decorate as you like with lemon peel, lemon corners and lemon balm. Tip: Bake the cheesecake the day before and let it cool down!
- 4
waiting time approx. 8 hours
Nutrition Facts
250 kcal
30 g
9 g
12 g
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