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Yogurt cheesecake

ingredients

servings

4

Digestive biscuits

350 oz

Butter

80 oz

Fruit flavoured yogurt

500 oz

Whipping cream

200 oz

Desserts from Italy - Puglia

Yogurt cheesecake

Yogurt cheesecake

vegetarian with gluten with lactose

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Yogurt cheesecake

Who says all the cheesecake should be for calorie force or, worse, exhausting steps? This recipe will make you think again here is the cheesecake yogurt! #sweet

Yogurt cheesecake step 1

step 1

Line the bottom of a cake tin with a sheet of parchment paper disc.

Yogurt cheesecake step 2

step 2

Spread the mixture into the pan with the back of the spoon leveling them and creating a bit 'of even thickness on the sides. Place the shell thus obtained in the refrigerator for about ten minutes.

Yogurt cheesecake step 3

step 3

Prepare the mousse: Whip the chilled cream fridge. United now yogurt flavor you like and mix gently from bottom to top, until you have a smooth cream to yogurt.

Yogurt cheesecake step 4

step 4

Regain the mold with the biscuit base and pour over the cream yoghurt.

Yogurt cheesecake step 5

step 5

Spread with a spatula trying to create a smooth surface. Put the yogurt cake in the fridge for at least 4 hours.

Yogurt cheesecake step 6

step 6

Before serving the cold yogurt cake lift it from the oven paper and poggiatela on a serving dish.

Yogurt cheesecake step 7

step 7

Decorate with fresh fruit.

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