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Before you jump to Snowy White Cheesecake Made with Yogurt recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.
Many of us have been conditioned to believe that comfort foods are bad and should be avoided. Often, if the comfort food is a high sugar food or another junk food, this is very true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. There are a number of foods that, when you consume them, can improve your mood. If you feel a little bit down and you need an emotional pick me up, try several of these.
Eggs, would you believe, are great for helping you battle depression. You need to make sure, however, that what you make includes the yolk. The egg yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the yolks in particular, are high in B vitamins. B vitamins can actually help you elevate your mood. This is because they help improve the function of your neural transmitters, the components of your brain that affect your mood. Try consuming a few eggs to jolly up!
Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a few of these suggestions instead.
We hope you got insight from reading it, now let’s go back to snowy white cheesecake made with yogurt recipe. You can cook snowy white cheesecake made with yogurt using 12 ingredients and 26 steps. Here is how you cook that.
The ingredients needed to cook Snowy White Cheesecake Made with Yogurt:
- Get 1 store-bought Sponge cake
- Use Berry Confiture
- Take 80 grams Berry jam
- You need 25 grams Strawberries
- Use Mousse
- Use 4 grams Gelatin block
- Take 1 soak 4 grams in 20 ml of water If using powdered gelatin
- You need 170 ml Heavy cream
- Use 50 grams Egg white
- You need 50 grams Granulated sugar
- You need 50 ml Water
- Take 120 grams Fromage blanc or strained yogurt
Steps to make Snowy White Cheesecake Made with Yogurt:
- Fromage blanc is a white, high-moisture cheese that is like yogurt. It tastes a lot like yogurt. If you can't find fromage blanc, you can use yogurt.
- If using yogurt, top a small bowl with a strainer and line the strainer with a paper towel. Place the yogurt into the paper and wrap it up.
- Place a weight on top and let sit for 2~3 hours to strain. If you use about 450 g of yogurt, it will come out just about right.
- Once it's done draining, transfer 120 g to a bowl and mix it up.
- For the berry confiture: You can use fruit jam or strawberry jam if you like.
- Run the strawberries through a blender until they are pureed, then heat in a pot with the jam. Once the jam has melted, it's ready.
- Wrap a cake mold smaller than 15 cm diameter with plastic wrap and pour Step 7 into it. Transfer to the freezer to chill until hardened. This will take time, so you can do it the day before if you like.
- If you don't have a smaller cake pan, make an aluminum circle like in the picture.
- It's okay if it's not as neat at this.
- For the mousse: Soak the powdered gelatin in cold water to re-hydrate. Beat the heavy cream until stiff peaks form.
- Beat the egg whites in a bowl until thick like this.
- Combine the sugar and water in a sauce pan and turn on the heat. If you heat it over high, it will burn and become caramelized, so please carefully adjust the heat!!
- If you have a thermometer, heat it until it's just under 120℃. If you don't have it, heat until the water is reduced to roughly half.
- Add Step 12 to the hot syrup to make the Italian meringue. Beat constantly.
- Keep beating it until it is a glossy meringue.
- Mix together the fromage blanc or yogurt with Step 11's heavy cream. Dissolve the gelatin in a double boiler and quickly mix into the mixture.
- Don't let the gelatin get too hot! Dissolve it over low heat.
- Add Step 16's Italian meringue into Step 17 and fold it in with a rubber spatula to make the mousse.
- Assembly: Cut a thin slice of sponge cake into a shape to fit into a 15 cm cake mold.
- Line the bottom of a 15 cm metal ring with plastic wrap and pour in half of Step 19. Top with the chilled Step 10.
- Pour in the remaining mousse and top with the sponge cake. Freeze in the freezer for about 4 hours
- If you don't have a metal ring, you can use a regular cake mold with a removable bottom. In that case, Stack everything in the opposite order and freeze in the freezer for half a day.
- Once frozen, flip it over and use a heated damp and wrung-out towel to warm the sides a bit to remove from the mold.
- Then, let it defrost in the refrigerator to finish It's a really fluffy and soft mouse, so only garnish with something light.
- By the way, you'll have some leftover sponge cake and egg whites, so why don't you try making this, too, so nothing goes to waste?. - - https://cookpad.com/us/recipes/172220-le-fraisier-french-style-strawberry-shortcake
- I recommend using jam that goes well with strawberries.
To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a Easy to make, but the white layer was not as stable as the other two and was lost between them, maybe. Light Greek Yogurt Cream Cheese Cheesecake. How do you make a graham cracker crust for this light greek yogurt cream cheese cheesecake? White Chocolate Berry Cheesecake Oatmeal Recipe. Greek yogurt: To make these cheesecakes a little healthier I swapped some of the cream cheese for Greek yogurt.
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