RECIPES WITH YOGHURT
Baked yogurt cheesecake
Prep time: 1 hour
Baking time: 2 hours
Chilling time: 12 hours
Servings: 10–12 pieces
INGREDIENTS
For the base
500 g digestive biscuits
115 g melted butter
1 tbsp melted butter (for greasing the pan)
1 tbsp ground cinnamon
For the filling
1kg STAMOU Plousio yogurt
200gr STAMOU Plousio yogurt
300 g granulated sugar
A pinch of salt
2 tsp lemon juice
Zest of 1 orange
3 tsp vanilla extract (from vanilla pod or pure extract)
6 medium eggs
2 egg yolks
For serving
Fresh raspberries (or other berries)
Powdered sugar
METHOD
- Preheat the oven to 160°C (fan).
- Crush the biscuits in a food processor and mix them with the melted butter and the cinnamon.
- Grease the bottom and sides of a 28 cm springform pan with melted butter.
- Pour the biscuit mixture into the pan and press it down firmly with the back of a spoon.
- Bake for 15 minutes, remove from the oven and then set aside to cool.
- Increase the oven temperature to 200°C (fan).
- Add the yogurt to a mixer bowl and whisk on medium speed for 2–3 minutes, until light and fluffy.
- Gradually add the sugar and keep whisking for another 2–3 minutes on medium-high speed.
- Add the salt, lemon juice, orange zest, and vanilla extract.
- Add the egg yolks and whisk on low speed until combined.
- Slowly add the eggs one at a time and mix them until incorporated.
- Pour the mixture over the cooled crust.
- Bake for 10 minutes without opening the oven door.
- Reduce the oven temperature to 100°C (fan) and bake for 1 hour and 20 minutes.
- Let the cheesecake cool for 3 hours.
- Refrigerate for at least 12 hours (preferably overnight).
- Slice it into pieces, dust it with powdered sugar and serve with fresh raspberries.
Watch the video for the recipe here
@stamoudairy
