Kiwi Yogurt Cheesecake
A chilled cheesecake with a yogurt cream cheese base and a kiwi glaze.
Ingredients
Yogurt
75 g
Egg yolk
30 g
Sugar
20 g
Cream cheese (softened)
30 g
Gelatin sheets (soaked)
5 g
Whipped heavy cream
120 g
Kiwi flesh (sliced, use ripe ones)
120 g
Egg yolk (for glaze)
48 g
Sugar (for glaze)
48 g
Gelatin (for glaze, soaked)
5 g
Instructions
1
Make yogurt cheesecake filling
Mix egg yolks, sugar, and yogurt well, then heat in a water bath to 85°C and remove from heat.
2
Add gelatin
Add soaked gelatin sheets and stir until fully melted.
3
Add cream cheese
Soften the cream cheese, add it to step 2 in batches and mix well, then cool to room temperature and set aside.
4
Add heavy cream
Add step 3 to the whipped heavy cream in batches, mix well, and the yogurt cheesecake filling is ready.
5
Layer and chill
Pour the yogurt cheesecake filling into a mold lined with chocolate cake slices, smooth the surface, and refrigerate to set.
6
Make kiwi puree
Slice the kiwi flesh, add sugar and cook until dissolved, then blend into a puree.
7
Make glaze
Add egg yolks, stir quickly until the mixture turns pale and thick, then remove from heat. Add soaked gelatin to the mixture, stir well, cool to room temperature and set aside to make the glaze.
8
Pour glaze
Pour the glaze into step 5, smooth the surface, then freeze in the refrigerator until set, then remove from the mold.
9
Cut and decorate
Cut the unmolded cake into triangular pieces, decorate as desired and serve.
