Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, no-bake cheesecake style yogurt cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Refer to the recipe below (basic pate genoise) to bake and chill the spongecake. We will only use one slice, so wrap the rest of the cake in plastic wrap and. Stir together gelatin and cold water in a small bowl. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla.
No-Bake Cheesecake Style Yogurt Cake is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. No-Bake Cheesecake Style Yogurt Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have no-bake cheesecake style yogurt cake using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make No-Bake Cheesecake Style Yogurt Cake:
- Make ready For the pate genoise (sponge cake base)
- Prepare 2 Eggs (large)
- Take 53 grams Sugar
- Prepare 54 grams Cake flour
- Take 3 grams Corn starch
- Get 20 grams Butter
- Take 1 1/3 tbsp Milk
- Take For the no-bake cheesecake-style yogurt filling:
- Make ready 500 grams Yogurt
- Take 50 grams Sugar
- Prepare 150 ml Milk
- Get 6 grams A. Powdered gelatin
- Make ready 1 tbsp Lemon juice
- Take 1 dash Vanilla extract
- Prepare 1 Pineapple (canned)
Heat until just about simmering, remove from heat, and stir/whisk in the bloomed gelatin until completely melted and smooth. To make the filling, place the room temperature cream cheese in a food processor along with the lemon juice, vanilla, honey and Greek yogurt. Process until completely combined and smooth. Place the cream cheese, Greek yogurt, vanilla, icing sugar and honey in a bowl, then beat with an electric mixer until smooth.
Instructions to make No-Bake Cheesecake Style Yogurt Cake:
- Refer to the recipe below (basic pate genoise) to bake and chill the spongecake.
- Make the yogurt filling. First drain the 500 g of yogurt enough that it weighs 250g.
- Cut the spongecake horizontally in to 3 layers, and place one slice in the bottom of the pan. We will only use one slice, so wrap the rest of the cake in plastic wrap and store in the refrigerator.
- Add sugar to the drained yogurt and mix.
- Sprinkle the gelatin from A into the water to soak. Warm up the milk, add the soaked gelatin to dissolve, and let cool.
- Add Step 4 to Step 5, mix well, and finish off by blend in lemon juice and vanilla oil.
- Cut the pineapple into any size you like, and sprinkle on top of the sponge cake from Step 3.
- Gently pour the filling from Step 6 on top.
- After leveling the surface, transfer to the refrigerator to chill well.
- Remove from the mold. (I use a round mold with a removable bottom).
- Cut into your desired portion sizes, and serve!
- Sprinkle some cut up pineapple on top too. Pineapple will peek out from the yogurt layer when the cake is sliced.
- Ready to serve and ENJOY!
Process until completely combined and smooth. Place the cream cheese, Greek yogurt, vanilla, icing sugar and honey in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Pour the mixture into the biscuit crust and top the cheesecake with the jam. In the bowl of a food processor fitted with a blade attachment, add cream cheese, Greek yogurt, sour cream, sugar, lemon paste, lemon zest, lemon juice, vanilla, and salt.
So that is going to wrap this up with this special food no-bake cheesecake style yogurt cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
