Light Cheesecake
A light, refreshing baked cheesecake made with cream cheese, yogurt, and lemon.
Ingredients
cream cheese (left at room temperature until soft enough that pressing with a finger leaves an indent)
250 g
fine granulated sugar
60 g
plain yogurt
200 ml
lemon juice
2 1/3 tbsp
gelatin powder (mixed with water and cherry liqueur, then chilled for 10-15 minutes to bloom)
2 tsp
cherry liqueur (optional)
1 1/3 tbsp
whole wheat crackers
80 g
butter (melted completely over a bain-marie)
40 g
blueberries for decoration
to taste
Instructions
1
Make the Crust Base
Break the whole wheat crackers into large chunks, place them in a plastic bag, and use a rolling pin to crush them into pieces. Then use the rolling pin to press them into a powder. Sift through a sieve into a steel bowl, and crush any remaining larger particles with your fingers before passing them through the sieve into the bowl.
2
Mix and Bake the Crust
Place the butter in another steel bowl and melt it completely over a bain-marie. Then pour it into the bowl from step 1 and mix thoroughly with a rubber spatula. Pour into the mold and firmly press the surface flat with the back of a spoon. Transfer the mold to a baking sheet and bake in a 170°C oven for 4-5 minutes. Remove and place the mold on a cooling rack until completely cooled.
3
Make the Cheesecake Batter
Place the cream cheese in a steel bowl and beat with a rubber spatula until smooth and fine. Add the fine granulated sugar and mix thoroughly. Once everything is soft, add the yogurt and lemon juice in order, mixing well with a whisk after each addition.
4
Add the Gelatin and Cool
Melt the bloomed gelatin completely over a bain-marie, then add it to the bowl from step 3 and whisk immediately. After mixing, set the bowl of cheesecake batter over ice water and stir with a rubber spatula until cooled to a thick paste.
5
Chill to Set
Slowly pour the mixture from step 4 over the crust from step 2, cover with plastic wrap, and refrigerate for 1-2 hours until chilled and set.
6
Unmold and Decorate
To unmold, take a cloth soaked in hot water and wrung out, and wrap it around the sides of the mold so the cake sticking to the edges melts and loosens. Place a jar or container on the work surface, set the mold on top, and slowly release the outer ring while supporting the side. Transfer the cake to a plate, slide out the base, and top with blueberries for decoration to finish.
