Embark on a delightful culinary journey with this exceptional Yogurt-Based Cheesecake recipe, perfect for those who cherish the essence of home-baked treats. Combining the wholesome goodness of spelt flour with a creamy yogurt filling, this dessert is not just a treat to the palate but also a healthier alternative to traditional cheesecakes. Its seamless blend of ingredients is sure to impress, making it a must-try for dessert lovers.
Why You’ll Love This: This Yogurt-Based Cheesecake stands out for its rich, creamy texture and a perfect balance of sweetness, encased in a tender, flaky crust. Its use of spelt flour adds a delightful nutty flavor, enhancing the overall taste profile. Ideal for those seeking a dessert that’s satisfying but not overly sweet, this cheesecake offers a sublime taste experience that’s hard to forget.
Perfect Occasion: Whether it’s a cozy family gathering, a heartfelt celebration, or simply a moment of self-indulgence, this cheesecake promises to be the centerpiece of your table. It’s particularly perfect for those who appreciate a touch of healthfulness in their desserts without compromising on taste.
Decoration Tips: Elevate the appearance of this already stunning cheesecake with a few simple touches:
- Dust lightly with powdered sugar for a snow-capped effect.
- Garnish with fresh berries or thin slices of fruit for a pop of color and freshness.
- A dollop of whipped cream on each slice adds a luxurious finish.
- Drizzle with a fruit coulis or honey for an extra glossy, appetizing look.
Ingredients:
- 3 cups of light spelt or wheat flour (450g)
- 5 egg yolks
- 200g butter
- 1.5 teaspoons of baking powder
- 1/3 cup of sugar (adjust to taste for sweetness)
- 1000g natural yogurt
- 5 egg whites
- 1/3 cup of sugar (adjust to taste for sweetness)
- 2 packets of sugar-free vanilla pudding mix
- Plum jam or blackcurrant jam (optional for spreading)
Instructions:
- Sift the flour with baking powder, then incorporate sugar. Add egg yolks (reserve whites for the filling) and blend.
- Chop butter into small pieces, add to the mix, and knead until smooth. Divide the dough into two parts: one smaller, one larger. Freeze the smaller portion.
- Roll out the larger dough piece to fit a baking dish. Pre-bake at 356°F (180°C) for about 10 minutes. Once pre-baked, spread a layer of plum or blackcurrant jam over the crust.
- Beat the egg whites until stiff, gradually adding sugar and vanilla pudding mix. Finally, fold in the yogurt until well combined.
- Pour the yogurt filling over the jam-covered crust. Grate the frozen dough over the top of the filling.
- Bake at 356°F (180°C) for approximately 50-55 minutes. Turn off the oven and leave the cheesecake inside for about 30 minutes to prevent it from collapsing.
Enjoy this heartwarming dessert, a testament to the adage that the way to someone’s heart is indeed through their stomach.
