YOGURT AND BLACKBERRY CHEESECAKE
Ingredients
Cookie Base:
100g of cookies (Mary type).
60g of unsalted butter.
15 g of white sugar.
Filling:
200 grams of cream cheese (Philly style).
250g whipping liquid cream.
100g of unsweetened Greek yogurt.
70g of white sugar.
60 grams of milk
4 sheets of jelly.
Preparation
1. We crush the cookies and add the melted butter and sugar; mix well and spread evenly across the base of the mold, pressing with a spatula so that it is well-compact. Let’s put it in the fridge.
2. We put the jelly leaves in a tray or deep dish with cold water.
3. In a bowl, mix the cream cheese with the sugar until well combined and add the yogurt, stirring well.
4. In a bowl, on part, heat the milk a little and add the well drained jelly leaves; remove until they are completely dissolved and let cool for 2 or 3 minutes.
5. We added milk with jelly to the cream cheese and yogurt mixture and remove very well.
6. In a separate bowl we beat the cream with sticks (I put the bowl and sticks in the fridge for 15 minutes so that they are cold and the cream rises well); when the cream is half-whipped we add it to the mixture of cheese and yogurt, helping us with a spatula or spoon and always with wrapping motions.
7. We should remove until it is well integrated but without passing so that the consistency of the cream is not lost.
8. We took the mold out of the fridge and added this mixture over the biscuit base, with great care so that the biscuit doesn’t break when adding the filling.
9. We let it rest in the fridge overnight (about 6 or 7 hours) so it will quench completely.
10. Lastly we added the jam and some garnish blackberries before serving and it’s done! We’ve got our cheesecake ready!
