with MARIGOLD Low Fat Natural Yoghurt & MARIGOLD Low Fat...
Yoghurt Cheesecake
Made With MARIGOLD
Low Fat Fruit Salad Yoghurt
Ingredients
Almond crumble base
50g ground almond
50g cake flour
50g sugar
50g butter
Yoghurt Cheese
500g ricotta cheese
500g cream cheese
130g MARIGOLD Low Fat Fruit Salad Yoghurt
250g eggs, beaten
12g lemon zest
10g lemon juice
75g icing sugar
125g egg whites
50g corn flour
Method
Almond Crumble base
1
Combine all ingredients in a mixing bowl and mix well.
2
Press mixture evenly into a ring cake pan.
3
Bake the base in oven at 160°C for 15 minutes.
Yoghurt Cheese
1
Whisk ricotta cheese and cream cheese until smooth. Gently fold in MARIGOLD Yoghurt and add whole eggs slowly.
2
In a clean mixing bowl, whisk the egg whites until firm and then add in corn flour and continue whisking until smooth.
3
Fold in icing sugar into the egg white mixture.
4
Transfer the egg white mixture into the yoghurt cheese mixture and fold well.
5
Add in lemon zest and lemon juice.
6
Place the yoghurt cheese mixture on top of the baked almond crumble base.
7
Bake the cake in a water bath at 120°C for 40 minutes. Leave to cool before placing it in the refrigerator. Serve chilled.
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