Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, no-bake cheesecake style yogurt cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

No-Bake Cheesecake Style Yogurt Cake is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. No-Bake Cheesecake Style Yogurt Cake is something which I have loved my entire life.

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To get started with this recipe, we must prepare a few ingredients. You can have no-bake cheesecake style yogurt cake using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make No-Bake Cheesecake Style Yogurt Cake:

1. Take For the pate genoise (sponge cake base)
2. Make ready 2 Eggs (large)
3. Take 53 grams Sugar
4. Take 54 grams Cake flour
5. Prepare 3 grams Corn starch
6. Take 20 grams Butter
7. Make ready 1 1/3 tbsp Milk
8. Prepare For the no-bake cheesecake-style yogurt filling:
9. Make ready 500 grams Yogurt
10. Take 50 grams Sugar
11. Prepare 150 ml Milk
12. Take 6 grams A. Powdered gelatin
13. Prepare 1 tbsp Lemon juice
14. Make ready 1 dash Vanilla extract
15. Get 1 Pineapple (canned)

Add the yogurt and whisk/stir to combine. Stir in the lemon juice and vanilla. In a small saucepan over medium heat, combine the milk and sugar and stir until dissolved. Heat until just about simmering, remove from heat, and stir/whisk in the bloomed gelatin until completely melted and smooth.

Steps to make No-Bake Cheesecake Style Yogurt Cake:

1. Refer to the recipe below (basic pate genoise) to bake and chill the spongecake.
2. Make the yogurt filling. First drain the 500 g of yogurt enough that it weighs 250g.
3. Cut the spongecake horizontally in to 3 layers, and place one slice in the bottom of the pan. We will only use one slice, so wrap the rest of the cake in plastic wrap and store in the refrigerator.
4. Add sugar to the drained yogurt and mix.
5. Sprinkle the gelatin from A into the water to soak. Warm up the milk, add the soaked gelatin to dissolve, and let cool.
6. Add Step 4 to Step 5, mix well, and finish off by blend in lemon juice and vanilla oil.
7. Cut the pineapple into any size you like, and sprinkle on top of the sponge cake from Step 3.
8. Gently pour the filling from Step 6 on top.
9. After leveling the surface, transfer to the refrigerator to chill well.
10. Remove from the mold. (I use a round mold with a removable bottom).
11. Cut into your desired portion sizes, and serve!
12. Sprinkle some cut up pineapple on top too. Pineapple will peek out from the yogurt layer when the cake is sliced.

In a small saucepan over medium heat, combine the milk and sugar and stir until dissolved. Heat until just about simmering, remove from heat, and stir/whisk in the bloomed gelatin until completely melted and smooth. Crush the biscuits into a coarse meal and mix with the melted butter. Press in the bottom of the pan to make an even layer. In the bowl of a food processor fitted with a blade attachment, add cream cheese, Greek yogurt, sour cream, sugar, lemon paste, lemon zest, lemon juice, vanilla, and salt.

So that’s going to wrap this up with this special food no-bake cheesecake style yogurt cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!