Cheesecake
A chilled dessert with an Oreo base, made with cream cheese and yogurt.
Ingredients
Cream cheese (softened)
250 g
Granulated sugar
80 g
Plain yogurt
200 g
Lemon juice
2 tsp
Vanilla extract
a pinch
Heavy cream
200 ml
Powdered gelatin (soaked in cold water)
5 g
Cold water
3 tbsp
Oreo cookies (crushed)
14
Unsalted butter (melted)
40 g
Chervil (for garnish)
to taste
Instructions
1
Make the base
Place the crushed Oreo cookies in a bowl, add the melted butter. Stir with a plastic spatula until the mixture holds together.
2
Press the base
Transfer to a round springform pan and press firmly with the back of a spoon, making sure the thickness is even. Cover the pan with a layer of plastic wrap and chill in the refrigerator to set.
3
Beat the cream cheese
Place the cream cheese in a bowl and beat with an electric mixer on high speed until smooth and creamy.
4
Mix the cheese batter
Add the granulated sugar and beat with the electric mixer until white. Then add ingredients A (yogurt, lemon juice, vanilla extract) and mix until smooth.
5
Add part of the heavy cream
Add half of the heavy cream (100 ml) and mix with the electric mixer on low speed until combined.
6
Dissolve the gelatin
Place the remaining half of the heavy cream in a small saucepan and remove from heat once warmed. Add the soaked powdered gelatin and stir until completely dissolved.
7
Combine the gelatin mixture
Pour step 6 into step 5 and mix with the electric mixer on low speed until well combined.
8
Strain the batter
Strain the batter through a sieve into another bowl for a smoother texture.
9
Chill to set
Pour the batter from step 8 into the pan from step 2 (removed from the refrigerator), and gently shake to level. Chill in the refrigerator for at least 3 hours. Once set, transfer to a serving plate and garnish with chervil.
