Yoghurt Cheesecake

Here's an interesting cheesecake which uses yoghurt curd rather than cream cheese. It is very smooth and delicious, but it does need to be prepared ahead of time.

Charlotte

Ingredients

Serves: 12 

  • 1kg French vanilla yoghurt
  • 5 eggs
  • 1 cup (220g) white sugar
  • 1 teaspoon vanilla essence
  • 1 1/2 cups digestive biscuit crumbs
  • 1 teaspoon white sugar
  • 2 tablespoons butter, melted

Directions

Preparation:20min  ›  Cook:1hour10min  ›  Extra time:2days setting  ›  Ready in:2days1hour30min 

  1. Place a paper towel in a colander and place the colander over a bowl to collect any draining liquid. Pour yoghurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yoghurt curd like cream cheese.
  2. Mix crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 23cm springform pan.
  3. Mix yoghurt curd with 1 cup sugar, eggs and vanilla. Pour over crust.
  4. Bake at 170 degrees C for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.

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