An extremely easy cheesecake born because, by mistake, I overbought Greek yogurt. The yogurt cheesecake is too good. Preparing it is very simple; it has no gelatin, which I don’t like at all, so it remains very soft and creamy. I enriched it with strawberry jam, but you can use fresh strawberries when they are in season. I used strawberry yogurt, but any yogurt you like, as long as it’s Greek, will be just fine. If, like me, you love cheesecakes, try the salted caramel cheesecake!
Let’s get to work and prepare the yogurt cheesecake together.
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OTHER CHEESECAKES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the yogurt cheesecake
- 7 oz digestive biscuits
- 1/2 cup butter
- 1 cup heavy whipping cream
- 1 cup cream cheese
- 1 1/2 cups strawberry Greek yogurt
- 2 tbsps sugar
- 2 tbsps strawberry jam
Tools
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- Chopper
- Cake Pan 9.5 inches
Steps for preparing the yogurt cheesecake
Prepare the base by crushing the biscuits. I like to leave some pieces a bit larger, but if you prefer, crush them finely. Add the melted butter and mix. Line the cake pan with plastic wrap. Pour the biscuits with the butter. Press well to form the base and edges. Put in the refrigerator.
Beat the cream with the sugar. Add the cream cheese and continue working with the electric beaters. Once a dense foam is obtained, add the Greek yogurt. Work quickly until you have a smooth foam. Pour it over the biscuit base and place everything in the fridge until the next day.
The next day, remove from the cake pan, take off the plastic wrap, and gently spread the jam on the surface, made more fluid with a drop of water. Bring to the table.
Storage
You can keep the cake in the fridge for two or three days.
