Light Yoghurt Cheesecake

    1 hour

    This cheesecake is light and mousse-like and it makes use of speculoos biscuits and petits suisse cheese.

    1 person made this

    Serves: 6 

    • For the crust
    • 180g speculoos or other light crunchy biscuits
    • 40g butter, softened
    • For the cheesecake
    • 500g fat-free Greek yoghurt
    • 2 petits suisses or other fromage frais
    • 3 eggs, separated
    • 2 tablespoons plain flour
    • 60g caster sugar
    • 1 lemon, juice only

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Crush the biscuits to a coarse powder. Add the soft butter and mix, then line a pie dish with this mixture. Refrigerate.
    2. Whisk the Greek yoghurt and petits suisses with the egg yolks, stir in the flour, caster sugar and lemon juice. Whisk the egg whites until stiff and fold in the yoghurt mixture.
    3. Pour this filling onto the dough, preheat the oven to 180 degrees C and bake in the oven for 40 minutes. Cool and refrigerate before savouring.

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