I’ve always liked deserts, but recently due to weight issues I’m fan of the so-called light deserts. Cheesecake is among those tasty and light ones, and a great way to share pleasure and joy with our beloved ones. Accidentally, once I’ve ended up with a different version of cheesecake comparing with the classic cheesecake; and guess what, I felt in love with it. My cheesecake does not require baking and is very easy preparation. I thought to share it with you today, so here I go with the recipe:
- 85 gr of biscuits, I use integral biscuits
- 2 soup spoons of sugar, I use grounded brown sugar for a more healthy cheesecake
- 5 soup spoons of melted butter
- 340 gr thick yogurt, for those having homemade yogurt just soak it out before hand to have only the thick part of yogurt
- 1 soup spoon lemon juice
- The skin of 1/2 lime
- 340 gr milk cream
- Honey or jam, as per your taste
“Desert is like a feel-good song and the best ones make you dance.” – chef Edward Lee
Crumble the biscuits in a mixer or by putting them in a plastic bag and crash them down with a strong object. Then, pour the crumbled biscuits into a bowl and mix them with melted butter until the biscuits have fully absorbed it. Spread the preparation into a medium glass pan by using hands to level it well and set the pan aside to rest for at least 30 min, while preparing the other layer of cheesecake.
For preparation of second layer, take a bowl and pour there the yogurt, add lemon juice, lime skin, sugar and the milk cream. Take the electric mixer and mix all together until gain a compact mixture.
Afterwards, place the yogurt cream on top of the biscuits preparation by carefully cover in evenly. Put the pan into the refrigerator cooler for 3 – 4 hours. When ready, spread honey or jam with preferred flavor on top of the cheesecake and here you go, ready to enjoy your masterpiece. Normally this recipe should cover for 10 portions of cheesecake. Feel free to decrease this number in case you enjoy larger portions -:)
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