Cherry Yogurt Cheesecake
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
Make a cake to show love 😄😄😄"
1. Prepare a 6-inch cocoa chiffon cake.
2. Each slice is cut to a thickness of 1 cm, and only 3 slices are needed.
3. Soak 7.5g gelatine tablets in 20g cold water for use.
4. 70g pitted cherries are cut into small pieces, covered with plastic wrap to prevent oxidation, and placed in the refrigerator.
5. Add 85g of homemade sugar-free yogurt with 40g of white sugar, remove the soaked gelatine slices and put it in the yogurt, heat it over water until the white sugar and gelatine slices melt, and air it to hand temperature.
6. Take half a lemon and squeeze 15g of lemon juice into the yogurt bowl.
7. 100g cream cheese, beaten with insulated water until smooth.
8. Mix the yogurt and cream cheese, so that the yogurt cream is ready, put it in the refrigerator first.
9. 100 grams of whipped cream, add 10 grams of white sugar, beat until six to distribute. That is, lines appear slightly, and they are still flowing.
10. Stir the whipped cream with the yogurt paste in the refrigerator, so that the yogurt mousse filling is ready. We have to pour in three times, each pour in 119g.
11. Take a piece of cake and put it on the bottom of a six-inch round mold, add 119 yogurt mousse filling and smooth.
12. Sprinkle 35 grams of cherry pulp on top and use a spatula to spread as much as possible and evenly spread.
13. Repeat the actions shown in Figures 11 and 12, put another layer of cake, and finally pour in the remaining yogurt mousse filling, smooth it with a spatula, and keep it in the refrigerator for four to five hours.
14. Take out the refrigerated cake, sift a layer of cocoa powder, and demould.
15. Pit the cherries and cut in half. Arrange neatly and evenly into a pattern you like.
16. Mint leaves decoration.
