Yogurt Cheesecake Delight
Ingredients
- CRUST: (2618 cm pan - 7 cm tall, also works in a 2030 cm pan)
- ✅ 3 cups of light spelt or all-purpose flour (about 450 g, I used light spelt this time)
- ✅ 5 egg yolks
- ✅ 200 g butter
- ✅ 1.5 teaspoons baking powder
- ✅ 1/3 cup sugar (or more if you prefer sweeter cakes)
- If you like, you can pre-bake the crust for about 10 minutes.
- "CHEESE" LAYER - Yogurt-based:
- ✅ 1000 g natural yogurt
- ✅ 5 egg whites
- ✅ 1/3 cup sugar (or more if you prefer sweeter cakes)
- ✅ 2 sugar-free vanilla pudding mixes
- Additionally:
- ✅ fruit preserves
Instructions
Sift the flour along with the baking powder, add sugar. Add egg yolks (set aside egg whites for the cheese layer). Cut the butter into smaller pieces, add to the other ingredients, knead the dough until it comes together smoothly.
Divide the dough into two parts: one smaller, one larger. Place the smaller part in the freezer.
Roll out the larger part and line the bottom of a baking pan.
Spread fruit preserves over the bottom crust.
Whip the egg whites, gradually add sugar and two pudding mixes. Finally, add yogurt and mix until all ingredients are combined.
Pour the cheese mixture over the fruit preserves.
Take out the second part of the dough from the freezer and grate it over the cheese layer.
Bake at 180 degrees Celsius 🔥for about 50-55 minutes. Turn off the oven and leave the cake inside for about half an hour (so it won't collapse) ✨♥️
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