I am entering this recipe for the first edition of the event Sweet New Zealand
a monthly blogging event for NZ bloggers.
You can find the rules here, and this month of August 2011 I am hosting it.
We had a guest coming for afternoon tea so I quickly whipped up a cake with what I had in the house, and it turned out really nice. This is very easy: whip 2 eggs with 3 tbsp of sugar, then add 6 heaps tbsp of thick organic yogurt (I used full fat Cyclops green top, the full fat).
For the base I used a sheet of frozen sweet short crust pastry, and added some strawberry jam.
Pour the yogurt mixture on top and bake at 160°C for about 30 minutes, or until the top starts to brown on the edges. Remove from the oven and do not touch for a while: it will be very soft! Then refrigerate for a few hours.
Because I lined the baking dish with baking paper it was easy to lift the cake out and place it on a plate. Sprinkle with icing sugar, if you like.
I admit it, I got a few American cherry (out of season), not something I would do normally, but seeing cherries everywhere in the blog world, I could not resist: I just got a handful, and used them to decorate the cake.
It was light and tasty, and actually I preferred it to cheesecakes made with cream cheese.
Photos and Recipes by Alessandra Zecchini ©
What a feast for the eyes and the palate.
ReplyDeleteCongratulations.
They are just timely and perfect! Would love to have these wonderful dessert anytime!
ReplyDeleteSembra buonissima
ReplyDeleteMari
Aleee sono le 7.55 e mi ricevi con questa cosina quiiiiii.......ma gazieeeeeeeee ;-))))
ReplyDeleteciao carissima, se lì da te sta arrivando l'autunno, qui a Roma siamo in autunno inoltrato, ha diluviato tutta la notta e ancora è nero, ieri sera faceva persino freddo...
ReplyDeletebello questo cheesecake, sono i miei preferiti...baci
That's beautiful! The whole cherries piled on top add a rustic element. I love the ingredients....that must have been light as air!
ReplyDeleteWhat a shame I wasn't your afternoon tea guest ...
ReplyDeleteI never thought to use yoghurt in cheesecake - can't wait to give it a go!! And the cherries really make it look fantastic!!
buonissimo questo cheese-cake!
ReplyDeletee ti perdoneremo anche l'acquisto della frutta non di stagione, va!
è buffo rendersi conto di come il mondo sia parecchio emisfero-boreale-centrico :-)
Dai!Una cheese cake con lo yogurth che trovata geniale!Da provare, con tante ciliegie!!!baciotti
ReplyDeleteSi, e ha anche poco zucchero... insomma, fa quasi bene! :-)!
ReplyDeleteIt doesn't look that easy when I looked at the cake, but it is!! Yum yum yum
ReplyDeleteOh that looks divine! Yum!!
ReplyDeleteSweet Snow Flakes, it must be one of the easiest (if not the easiest) cheese cake ever!)
ReplyDeleteMai fatta con lo yogurt, ti prendo in parola e provo!
ReplyDeleteMi piace un sacco l'idea dello yogurt. In genere evito le cheese cake proprio perchè le trovo troppo cariche con la panna e altri formaggi. poi l'abbinamento con le ciliegie è divino. Bacioni
ReplyDeletePuoi usare tranquillamente i fagioli in scatola, lo faccio anch’io. Non sempre mi riocrdo di mettere in ammollo quelli secchi o di aver il tempo per cuocerli. Bacioni
ReplyDeleteAle non so se tu lo fai il pumpernickel, io l'adoro e siccome lo compro sempre, ho deciso di farlo, è una bella ricetta, è uguale, no più buono...te le consiglio...
ReplyDeleteI should try this lighter yoghurt version! Brava!
ReplyDeletewow, looks superb !!!
ReplyDelete@Araba e Federica, viene molto leggero, ma penso che sia anche merito del fatto che e' tutto montato bene (adesso che ho il kitchen aid e non devo montare tutto a mano!). :-)
ReplyDeleteCOnsiderato che è molto leggere e contiene poco zucchero mi concedo due fette e ti faccio tanti complimenti per il nuovo libro ^_^
ReplyDeleteBella la cheesecake light! Entra dritta dritta nella mia rassegna!
ReplyDeletewow..delicious cheesecake..looks yummy..feel like having some ;)
ReplyDelete@ Sonia, dove hai letto del nuovo libro? Non ne parlo da secoli! O forse ti avevo detto qualcosa e mi sono scordata? :-)
ReplyDeleteWhen I saw the photos with cherries, I thought to myself 'where the hell she got cherries from?' and reading along, just found out they are not local cherries hehehe... It is tempted, isn't it? I still love ricotta lemon cheesecake with nuts last time I made for KBB task. For some reason, ricotta works okay to my body, but not yogurt or cream cheese. I wonder if Italian cheesecakes usually are made of ricotta? It's rather a 'healthier' choice, isn't it?
ReplyDeleteXO
ab
Yes Arfi, cream cheese is not traditionally Italian and our cakes are made with ricotta. I love it and it is healthier. But here is so easy to find yogurt, and not to find ricotta in large quantities to make ricotta cakes.
ReplyDeleteThis was my first 'cheesecake' made with yogurt, an experiment really (a invention, I could say, not something I saw in a book) but it worked so well and I loved the taste, a bit like lemon :-)
ciao
A.
Deliziosa :) ciao
ReplyDeleteWow you just whipped that up? That's very clever (and looks delicious). I've never tried a yogurt cheesecake before but I would imagine that it would have a lovely tangy sweetness to it.
ReplyDelete:) Lorraine, is my job to 'whip up' recipes!
ReplyDeleteIt looks delicious... and we "forgive" you for you out-of-season-cherries ;)
ReplyDeleteUhh!!! Ha un aspetto delizioso, bravissima!!
ReplyDeleteLook delicious!!! gloria
ReplyDeletefor past few days i'm craving for cheese, urs looks heavenly nam nam!
ReplyDeleteAlessandra mi ero persa questo post!! Che bellissima idea, devo provarla! Sembra anche velocissima da preparare :P
ReplyDelete