Cheesecake with yogurt and raspberry

Cheesecake with yogurt and raspberry: A summer delight

Raspberry season is one of the most awaited moments of the year, and this cheesecake with cream cheese, yogurt, and raspberry is the perfect choice to celebrate this delicious fruit. With a combination of fluffy layers and a light cream, this recipe will bring joy to your tables. Whether you use fresh or frozen raspberries, you will end up with a dessert that perfectly blends flavors and textures. Get ready to treat your friends and family to a cake that is not only tasty but also elegant!

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 4-5 hours
Number of servings: 12

Ingredients:

For the layers:
- 6 eggs
- 6 tablespoons of sugar
- 4 tablespoons of oil
- 6 tablespoons of flour
- 1 teaspoon of baking powder
- A pinch of salt
- Grated zest of one lemon

For the cream:
- 250 g mascarpone
- 250 g cottage cheese
- 200 g yogurt
- 5 tablespoons of sugar
- 6 sheets of gelatin (10 g)
- 2 teaspoons of vanilla extract
- 400 g raspberries + 2 tablespoons of sugar

For decoration:
- 40 g white chocolate
- 30 ml liquid cream
- Mint leaves

Preparation:

1. Preparing the layers
We start by separating the eggs. Beat the yolks with the sugar using a mixer until the mixture becomes creamy and light in color. Add the oil and mix well. Then, gently fold in the flour, baking powder, and grated lemon zest.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Now, using a spatula, gently fold the egg whites into the yolk mixture, being careful to retain the air in the egg whites.

Divide the mixture into two equal bowls. Prepare a 22/24 cm baking pan by lining it with parchment paper. Pour the first half of the mixture, leveling it well. Bake the layer in a preheated oven at 180°C for 10 minutes. Once ready, remove the layer and bake the second half. Allow the layers to cool completely.

2. Preparing the cream
To make the cream, place the raspberries in a blender and puree well. Strain the puree through a sieve to remove the seeds. In a saucepan, add the resulting puree, the two tablespoons of sugar, and simmer the mixture over low heat for 2-3 minutes. Turn off the heat and let the sauce cool slightly.

In a bowl, mix the cottage cheese, mascarpone, sugar, and blend well. Add the yogurt and vanilla, continuing to mix until the cream is smooth.

Soak the gelatin sheets in cold water for 10 minutes. Once hydrated, remove them, squeeze them out, and add them to the warm raspberry sauce, stirring until completely dissolved. Fold the raspberries into the cream cheese mixture and gently mix with a spatula. Let the cream chill in the refrigerator for about an hour to thicken.

3. Assembling the cake
Line a pan with plastic wrap. Place the first layer at the bottom of the pan and add half of the prepared cream, leveling it well. Then place the second layer and add the remaining cream, leveling again. Cover the cake with plastic wrap and refrigerate for 4-5 hours or until it is well set.

4. Decorating
To decorate the cake, break the white chocolate into pieces and mix it with the liquid cream over a double boiler, stirring continuously until the chocolate melts completely. Once the cake has cooled, remove it from the pan, slice it, and decorate with the white chocolate mixture using a pastry syringe. Garnish with mint leaves for an extra touch of freshness.

Serving:
This cheesecake with cream cheese, yogurt, and raspberry is best served chilled, with a few drops of raspberry sauce on the plate. It is a perfect dessert for hot summer days but can be enjoyed at any time of the year.

Practical tips:
- If you don’t have fresh raspberries, frozen ones are an excellent alternative. Make sure to thaw and drain them well before use.
- You can replace raspberries with other berries such as blackberries, blueberries, or strawberries to vary the flavors.
- For a more intense flavor, add a little lemon juice to the cream cheese.
- The cake can be made a day in advance, which will enhance its flavors.

Nutritional benefits:
This cake contains a good amount of protein thanks to the cottage cheese and yogurt, while raspberries add essential antioxidants and vitamins. It is a healthier choice than many other desserts, offering a balanced combination of sweetness and freshness.

Calories:
A slice of cake contains approximately 250-300 calories, depending on the ingredients used and the portion served.

This cheesecake with cream cheese, yogurt, and raspberry is not only a delicious dessert but also an excellent way to explore the flavors of the season. Enjoy every slice and share the joy with your loved ones! Bon appétit!