Cheesecake with yogurt
Cream Cheese and Raspberry Yoghurt Cream Cheese Cake - A Summer Delight
In the hustle and bustle of summer, there's nothing quite like a light and refreshing dessert, perfect to be enjoyed in the company of loved ones. Today, I invite you to discover a simple and delicious recipe for a cream cheese and yogurt cream cake, enriched with fresh raspberries. This cake is not only a great choice for festive occasions, but also a wonderful way to bring a splash of freshness on hot days. Let's get to work!
Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Total Time: 24 hours (including cooling)
Number of Servings: 12
Ingredients
For Cake Topping:
- 5 eggs
- 4 tablespoons water
- 200 g sugar
- 2 packets vanilla sugar
- 1 sachet baking powder
- 200 g flour
For the cream cheese and yogurt
- 500 g plain yogurt
- 250 g cottage cheese (preferably low-fat)
- 250 g powdered sugar
- 150 g grated coconut
- 400 ml whipped cream
- 3 packets vanilla sugar
- 3 sachets gelatine dissolved in 200 ml water
- 300 g fresh raspberries (or your favorite fruit)
Required Utensils
- Mixing bowls
- Mixer
- Cake pan (preferably with removable bottom)
- Spatula
- Coconut grater
- Refrigerator
Step by Step Instructions
Step 1: Preparing the pastry
1. Preheat the oven to 180°C. Make sure you have all the ingredients at room temperature to get an even texture.
2. Separate the egg whites from the yolks. In a large mixing bowl, beat the egg whites with a mixer, gradually adding the sugar and vanilla sugar until stiff and glossy.
3. Add the egg yolks mixed with the 4 tablespoons of water. Mix gently, without losing the air in the egg whites.
4. Si sift in the flour and baking powder. Incorporate the flour and baking powder into the egg mixture, stirring with a spatula, from top to bottom, to keep aerated.
5. Pour the mixture into the prepared pan. Bake for 25-30 minutes or until the top is firm to the touch and a toothpick inserted in the center comes out clean.
Step 2: Making the Cheese and Yoghurt Cream
1. Blend the cheese. In a bowl, use a blender to crumble the cottage cheese until fine.
2. Add the yogurt and powdered sugar. Mix well until the mixture is smooth and the sugar has completely dissolved.
3. Stir in the grated coconut and vanilla sugar. Mix gently.
4. Add the dissolved gelatine. Make sure gelatin is well mixed to prevent clumps from forming.
5. Incorporate the whipped cream. Use a spatula to stir the whipped cream into the cheese mixture, being careful to keep the texture airy.
Step 3: Assemble the Cake
1. Cut the pastry in half. Once completely cooled, cut the cake into two equal parts.
2. Place the first half on a platter. This will be the bottom of the cake.
3. Add the cream cheese. Level the cream evenly on the cake top.
4. Place the second half of the top. Carefully cover the cream.
5. Refrigerate the cake. Cover with plastic wrap and chill overnight. This stage is essential to allow the flavors to combine and the cake to set.
Step 4: Decorating
1. Decorate the cake. The next day, remove the cake from the fridge and decorate with freshly whipped cream and raspberries. You can also add a few mint leaves for a fresher look.
2. Serve with love. Slice it and enjoy it with cold lemonade or fruit tea. Ideal for a summer party or a get-together with friends.
Tips and Tricks
- Gelatin: Make sure the gelatine is well dissolved and not too hot when you add it to the composition, so as not to ruin the texture of the cream.
- Fruit: You can replace raspberries with any other seasonal fruit such as peaches, strawberries or blueberries.
- Cream: If you want an even richer cream, add a few tablespoons of mascarpone.
- Decorating: Try using a template to create interesting designs on whipped cream with cocoa or grated chocolate.
Nutritional Benefits
This cream cheese and yogurt cream cheesecake is not only delicious, but nutritious. Yogurt provides beneficial probiotics for digestion and cottage cheese is a good source of protein. Raspberries are rich in antioxidants and vitamins with health benefits. Torte is lighter than many other desserts and moderate in calories, making it a great choice for those who want to indulge without compromising their diet.
Frequently Asked Questions
- Can I use another type of cheese? Of course! Ricotta or mascarpone cheese can also be used to achieve a different texture.
- Can the cake be frozen? Yes, but it is recommended that you only freeze the top and that the cream is made fresh before serving.
- How can I make the cake gluten-free? Use gluten-free flour instead of regular flour.
This yoghurt cream cheese cake is a real treat that combines the freshness of seasonal fruit with the creamy texture of cheese. Whatever the occasion, it's a perfect choice to add a hint of sweetness to summer. Savor every slice and don't forget to share this recipe with your loved ones!
Ingredients: For the cake base: 5 eggs, 4 tablespoons of water, 200 g sugar, 2 packets of vanilla sugar, 1 sachet of baking powder, 200 g flour. For the cream cheese and yogurt: 500 g raspberries, 250 g plain yogurt, 250 g cottage cheese, 150 g powdered sugar, 150 g coconut, 400 ml whipped cream, 3 packets of vanilla sugar, 3 sachets of gelatin dissolved in 200 ml of water.
