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Yogurt Cheesecake







We had a guest coming for afternoon tea so I quickly whipped up a cake with what I had in the house, and it turned out really nice. This is very easy: whip 2 eggs with 3 tbsp of sugar, then add 6 heaps tbsp of thick organic yogurt (I used full fat Cyclops green top, the full fat). 


For the base I used a sheet of frozen sweet short crust pastry, and added some strawberry jam.



Pour the yogurt mixture on top and bake at 160°C for about 30 minutes, or until the top starts to brown on the edges. Remove from the oven and do not touch for a while: it will be very soft! Then refrigerate for a few hours.


Because I lined the baking dish with baking paper it was easy to lift the cake out and place it on a plate. Sprinkle with icing sugar, if you like.


I admit it, I got a few American cherry (out of season), not something I would do normally, but seeing cherries everywhere in the blog world, I could not resist: I just got a handful, and used them to decorate the cake.


It was light and tasty, and actually I preferred it to cheesecakes made with cream cheese.


Photos and Recipes by Alessandra Zecchini ©


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Comments

  1. Vatsala.July 9, 2011 at 3:13 PM

    Recipe sounds delicious.
    Show and Tell
    Event - LGSS_Potato

    ReplyDelete
  2. LeniaJuly 9, 2011 at 8:09 PM

    What a coincidence!I posted cheesecake yesterday too!Yours looks fantastic!Fresh and yummy!

    ReplyDelete
  3. muppyJuly 9, 2011 at 9:58 PM

    what a great idea, looks delicious :)

    ReplyDelete
  4. AlessandraJuly 10, 2011 at 7:08 PM

    2 Lenia, I am coming to have a look :-)

    ReplyDelete
  5. La Gaia CeliacaJuly 11, 2011 at 11:13 AM

    sempre buoni i cheesecake!

    p.s. la prima foto è bellissima!

    ReplyDelete
  6. aipiJuly 11, 2011 at 2:54 PM

    I have already bookmarked the recipe ~ this looks fantastic!
    US Masala

    ReplyDelete
  7. AlessandraJuly 12, 2011 at 5:45 PM

    Grazie Gaia :-)
    and Thank you Aipi :-)!

    ReplyDelete

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