Yogurt cheesecake: the creamy and delicious recipe

published on 2 July, 2021 at 13:35
Ingredients:
INGREDIENTS FOR THE BASE:
200 gr. of gluten-free dry biscuits
100 gr. of lactose-free butter
INGREDIENTS FOR THE CREAM:
10 gr. of isinglass + 2 tablespoons of lactose-free milk
250 ml. of fresh cream without lactose
50 gr. of powdered sugar
150 gr. of cream cheese without lactose
50 gr. of powdered sugar for the spreadable cheese
200 gr. of natural lactose-free yogurt
 
Directions:
1. Base: blend the biscuits and mix them with the melted butter. Mash the mixture on the base of the mold and refrigerate.
2. Cream: put the gelatine to soak. Whip the cream with the icing sugar. Separately, mix the cheese with more powdered sugar and yogurt. Combine the two compounds and add the melted gelatin.
3. Pour the cream onto the base and leave in the fridge for 5/6 hours.
4. Decorate as you like and serve.
 
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