Yoghurt cheesecake with berries

The light alternative: Why this yogurt cheesecake with berries is the perfect choice for warm days

If you prefer a lighter version of the classic cheesecake, this yogurt cheesecake with colorful berries will delight you.

The yogurt cheesecake is the ideal choice for anyone who values a particularly fine and less rich texture. The use of yogurt gives the mixture a pleasant lightness that harmonizes perfectly with the delicate acidity of the berries.

Total time:

265 minutes

Preparation time:

35 minutes

Cooking/baking time:

20 minutes

Cooling time:

210 minutes

Type of meal:

Cake

Method of preparation:

bake

Occasion :

Everyday life, summer

Country cuisine:

international

Accesories:

1 springform pan (26 cm Ø), baking paper, dough spatula, cake rack, water bath, cake ring, sieve, bowl, pot

Estimated Cost:

€ € € €

Ingredients for 1 springform pan (26 cm Ø)

for 12 servings

For the cream

500 g berry mixture (frozen)
12 sheets of gelatin (white)
500 g plain whole milk yoghurt
100g sugar
1 tbsp grated lemon peel
150 g berries, fresh
50 g white grated chocolate

For the dough

2 eggs (M)
80g sugar
1 pinch of salt
60 g wheat flour (Type 550)
1 tsp baking powder

glaze

1 pack Bourbon vanilla cake icing
50g butter

preparation

Thaw frozen fruits. Preheat the oven to 180°C. Line the bottom of the springform pan with baking paper. To make the dough, beat the eggs with sugar and a pinch of salt for about 3 minutes until light and creamy. Sift in the flour and baking powder and fold into the egg mixture with a spatula. Pour into the springform pan and smooth it out. Bake in the oven (center) for 15-20 minutes until light brown. Allow to cool in the tin on a wire rack for approx. 10 minutes, then remove from the tin and allow to cool completely.
Melt the cake icing with the butter in a hot water bath and mix until smooth. Place the base on a cake plate and surround it with the edge of the springform pan (or cake ring). Spread the cake icing on the base. Place the base in the refrigerator for approx. 30 minutes. In the meantime, for the cream, soak the gelatine in cold water according to the instructions on the package. Puree the thawed fruit and strain it through a sieve.
Mix the fruit puree with yogurt, sugar and lemon zest in a bowl. Squeeze out the gelatine lightly and dissolve it in a saucepan over low heat while stirring. D Stir in 5 tablespoons of the berry-yoghurt mixture, then add everything to the rest of the cream and stir. Spread the cream on the base, smooth it out and put it in the fridge for at least 3 hours. Wash fresh berries as needed and pat dry. To serve, decorate the cake with the berries and grated chocolate.

Energy and nutritional information for the recipe

	per serving
energy	1.067 kJ 255 kcal
Fat	12.0g
Carbohydrates	29.0g
protein	6.0g

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