If you’re craving for sweets but you don’t want to cook anything, this no-bake recipe by Deb is right for you: the yoghurt cheesecake. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Craving for sweets but you don’t want to turn on the oven? I’ll show you how to prepare this no-bake yoghurt cheesecake! We’ll need:
For the base
• 10 oz (280 g) of digestive biscuits
• 1 ½ sticks (170 g) of butter
• 2 tbsp of cane sugar For the filling
• just under 2 cups (700 g) of sweetened creamy yoghurt
• 1 ¼ cups (300 ml) of fresh whipping cream
• 6 tbsp of fresh whole milk
• ½ oz (12 g) of gelatin
Reduce the biscuits to crumbs in a food processor, then add the cane sugar… and the melted butter. Now stir.
Grease with butter a 9-inch (24 cm) springform pan, line the bottom and the sides with parchment paper and pour in the mixture. Spread it evenly with a spoon, after that keep in the fridge for 30 minutes or in the freezer for 15 minutes.
Heat the milk in a small saucepan, then add the squeezed gelatin, that has been soaked in cold water for 10 minutes, and stir to melt.
In a bowl, whip the cream until firm, then gently add the yoghurt… and the milk with gelatin. Stir from bottom to top.
When the filling is ready, pour into the biscuit crust… spread it evenly… and let it rest in the fridge for at least 3 hours.
Once out of the pan, remove the parchment paper and the no-bake yoghurt cheesecake is ready to be served… good, easy and quick!