Cheesecake with yoghurt topping (diabetics)

Name: Cheesecake with yoghurt topping (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 75 g cold butter; 90 g Diabetic sweetness; 125 g Flour; 1 pinch Salt; 4 Eggs (size M); 3 drops of butter vanilla aroma; 750 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 12 sheets white gelatine; 1 kg low-fat yoghurt; 2 TEASPOONS liquid sweetener; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Lemon wedges, lemon peel and lemon balm; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

75 g cold butter
90 g Diabetic sweetness
125 g Flour
1 pinch Salt
4 Eggs (size M)
3 drops of butter vanilla aroma
750 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
12 sheets white gelatine
1 kg low-fat yoghurt
2 TEASPOONS liquid sweetener
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Lemon wedges, lemon peel and lemon balm
7-10 Tbsp Cling film

Directions

1
Knead butter in pieces, 30 g diabetic sweetener, flour, salt and 2 tablespoons of cold water with the dough hooks of the hand mixer. On the work surface knead quickly with your hands to a smooth dough. Roll out foil between two layers to form a circle (26 cm Ø). Line the bottom of a springform pan (26 cm Ø) with the dough and prick several times with a fork. Chill for about 30 minutes. Cream eggs, 60 g diabetic sweetness and vanilla flavour. Stir in curd and pudding powder. Pour the mixture into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Remove the cake from the edge of the springform pan and let it rest in the switched off oven for about 30 minutes. Remove the cake and let it cool down in the mould on a grid. Soak the gelatine in cold water. Mix yoghurt, sweetener and lemon peel. Squeeze the gelatine, dissolve at low heat. Stir in some yoghurt and mix with remaining yoghurt. Chill for 5-10 minutes until the mixture begins to gel. Pour the yoghurt mixture onto the cheesecake and chill for at least 4 hours. Remove the cake from the mould. Decorate with lemon wedges, lemon peel and lemon balm
2
8 hours waiting time / 1 1/2 BE
3
Not diabetic? Prepare short pastry base with 75 g sugar, cheese mass with 100 g sugar, yoghurt cream with 100 g sugar
4
Easy to freeze