Tuesday, May 29, 2012

Chilled yogurt cheesecake


For the base,
  • suggest to use a round mould - get those with removable bottom
  • 200g marie buscuits / digestive / oreo biscuits (finely milled)
  • 100g melted butter
      (combine base ingredients together and press firmly onto the base. Keep chilled)

For yogurt cheese,
  • 20g gelatin powder
  • 200ml peach syrup from canned peaches
  • 2x250g cream cheese at room temperature
  • 160g castor sugar
  • 1 can of peaches (cut into small pieces)
  • 300g plain yogurt
  1. double-boil gelatine powder with peach syrup, keep stirring it to make sure all gelatin powder is dissolved. Leave to cool well
  2. beat cream cheese and castor sugar till fluffy
  3. add in yogurt, then peaches. Mix well.
  4. add (1) to the mixture
  5. mix well and pour into the biscuit base. Keep chilled for 3 hrs to set the mixture

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