Cheesecake with yogurt and raspberry

Cheesecake with yogurt and raspberry

This cheesecake with yogurt and raspberry is more than just a simple dessert; it is a culinary experience that combines the creamy texture and fresh taste of raspberries with fluffy layers. Ideal for lovers of light and fragrant sweets, this recipe is sure to become a favorite in your home. Let’s discover together how to prepare it step by step!

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

Necessary ingredients

For the layers:
- 6 eggs
- 6 tablespoons sugar
- 4 tablespoons oil (preferably sunflower or canola)
- 6 tablespoons flour
- 1 teaspoon baking powder
- A pinch of salt
- Zest of one lemon (to add a fresh taste)

For the cream:
- 250 g mascarpone
- 250 g cottage cheese
- 200 g yogurt (opt for Greek yogurt for a richer texture)
- 5 tablespoons sugar
- 6 sheets of gelatin (approximately 10 g)
- 2 teaspoons vanilla extract
- 400 g fresh raspberries (full of antioxidants, raspberries are an ideal ingredient for a healthy dessert)
- 2 tablespoons sugar (for the raspberry sauce)

For decoration:
- 40 g white chocolate
- 30 ml liquid cream
- Mint leaves (for an elegant touch)

Preparing the layers

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. It is essential that the bowls used are clean, without traces of fat, for the egg whites to whip well.

2. Preparing the yolk mixture: In a bowl, mix the yolks with the sugar until creamy and light in color. Add the oil and mix well.

3. Incorporating the dry ingredients: Sift the flour together with the baking powder and lemon zest into the bowl with the yolks and mix until you obtain a homogeneous mixture.

4. Whipping the egg whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This will add volume and fluffiness to the layers.

5. Combining the mixtures: Gradually add the whipped egg whites to the yolk mixture, using a spatula and slow, folding movements from top to bottom to avoid losing air.

6. Baking the layers: Divide the mixture in half and pour the first half into a 22/24 cm baking pan lined with parchment paper. Bake in a preheated oven at 180°C for about 10 minutes. Once the first layer is baked, repeat with the second half of the mixture. Allow the layers to cool completely on a wire rack.

Preparing the cream

1. Raspberry puree: Place the raspberries in a blender and blend well. Then, pass the puree through a sieve to remove the seeds, thus obtaining a fine sauce.

2. Boiling the raspberry sauce: Add the two tablespoons of sugar to the raspberry puree and transfer it to a saucepan. Boil for 2-3 minutes, then let it cool slightly.

3. Hydrating the gelatin: Soak the gelatin sheets in cold water for about 10 minutes. After they have hydrated, squeeze them well and add them to the warm raspberry sauce, stirring until completely dissolved. Set aside 3-4 tablespoons of sauce for decoration.

4. Cheese cream: In a bowl, combine the cottage cheese, mascarpone, sugar, and mix well. Add the yogurt and vanilla and continue mixing until you obtain a smooth cream.

5. Incorporating the raspberries: Add the raspberry sauce with gelatin to the cheese cream, gently folding with a spatula to avoid destroying the texture.

6. Cooling the cream: Place the cream in the refrigerator for 30 minutes to thicken slightly, so it doesn't run when assembling.

Assembling the cheesecake

1. Preparing the pan: Line the pan where you baked the layers with plastic wrap. This will make it easier to remove the cheesecake after it has cooled.

2. First layer: Place the first layer in the pan. Pour half of the cream and level it evenly.

3. Second layer: Place the second layer on top of the cream and add the remaining cream, leveling it again.

4. Final cooling: Cover the cheesecake with plastic wrap and let it chill in the refrigerator for 4-5 hours, or even overnight, to set well.

Preparing the decoration

1. Melting the chocolate: Break the white chocolate into small pieces and mix it with the liquid cream in a bowl over a double boiler. Stir continuously until the chocolate is completely melted and you obtain a uniform mixture.

2. Decorating the cheesecake: Remove the cheesecake from the refrigerator, slice it, and use a pastry syringe to decorate each slice with melted white chocolate. You can also add mint leaves for an extra touch of freshness.

3. Serving: Serve the cheesecake with a few drops of the reserved raspberry sauce. This will add a pleasant contrast and an elegant look to your dessert.

Useful tips and variations

- Fruit variations: You can replace the raspberries with other berries, such as blackberries or strawberries, to create a personalized cheesecake.
- Alternative sugar: For a healthier option, you can use natural sweeteners, such as honey or maple syrup.
- Serving: This cheesecake pairs perfectly with herbal tea or a sweet white wine, enhancing the fruity flavors.

Nutritional benefits

The cheesecake with yogurt and raspberry is not only delicious but also healthy. Raspberries are rich in antioxidants, vitamins C and K, while yogurt and cottage cheese provide essential proteins and calcium for bone health. It is a dessert that can be enjoyed guilt-free!

Frequently asked questions

1. Can I use other types of cheese? Yes, you can experiment with other types of cheese, such as ricotta or goat cheese, to achieve different flavors.
2. How can I prevent the layers from becoming dry? Make sure not to bake them too long and let them cool completely before assembling.
3. Can I prepare the cheesecake a day in advance? Absolutely! The cheesecake keeps well in the refrigerator and even becomes tastier the next day.

This cheesecake with yogurt and raspberry is perfect for any occasion, whether it’s a gathering with friends or a special celebration. So, don’t hesitate to try this delicious recipe! Enjoy!