Cheesecake with yoghurt topping

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and semolina
  • 125 g flour, 1 pinch of salt
  • 75 g + 100 g + 100 g sugar
  • 75 g cold butter/margarine
  • 4 Eggs (Gr. M)
  • 1 package Vanillin sugar
  • 500 g Low-fat curd
  • 250 g Edible quark (40 %)
  • 1 package Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp (to boil; for 1/2 l milk)
  • 12 sheets white gelatine
  • 1 kg Skimmed milk yoghurt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp untreated lemon and lemon balm

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and sprinkle with semolina. Knead flour, salt, 75 g sugar, fat in pieces and 2 tbsp. ice-cold water first with a hand mixer, then briefly with your hands. Roll out round (26 cm Ø) on a little flour. Place in the form and prick several times with a fork

  2. 2

    Beat the eggs, 100 g sugar and vanillin sugar until fluffy. Stir in the whole quark and pudding powder. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Let cool down for about 15 minutes. Then remove from the mould and let cool down for about 7 hours

  3. 3

    Soak gelatine in cold water. Mix yoghurt, 100 g sugar and lemon peel. Squeeze the gelatine and dissolve at low heat. Stir in 6 tablespoons of yoghurt by the spoonful and then stir into the rest of the yoghurt. Chill the yoghurt until it begins to gel (approx. 5 minutes)

  4. 4

    Close a cake ring around the cheesecake. Spread yogurt on it. Chill the cake for at least 4 hours. Decorate with lemon etc. if necessary

Nutrition Facts

KCAL
260 kcal
CARBS
30 g
FATS
9 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes