Today’s recipe is the Greek version of the New York baked cheesecake. The only differecne is that instead of cheese I use Greek yogurt! Yogurt’s acidity blends perfectly with the bisquit base and the velvet chocolate.
Ingredients
For base
-
,
- 250 gr. digestive bisquits ,
- 100 gr. melted butter
For cream
-
,
- 1200 gr. strained yogurt, room temperature ,
- 300 gr. sugar ,
- salt ,
- 2 t.s. lemon juice ,
- 3 vanilla ή 3 t.s. vanilla extract ,
- 6 eggs and 2 yolk ,
- some melted butter (1 t.s.) for tart pan
For ganache
-
,
- 150 gr. sour cream ,
- 140 gr. dark chocolate 70%
Instructions
For base
-
,
- Preheat over to 160°C. ,
- Mix bisquits and butten in a blender. ,
- Spread sides of a 28cm form with butter. The form better be detachable with high rim so we can put cheesecake out of the form easily. ,
- Put mixture on the bottom of the form and bake for 13 minutes. ,
- Take out of oven and let it cold.
For cream
-
,
- Prehea over to 230°C. ,
- Mix yogurt for 2-3 minutes in a bowl. ,
- Slowly add sugar and mix for 2-3 minutes on medium/high speed. With a spatula clean all sides of the bowl. ,
- Add salt, lemon juice and vanillas. ,
- Add 2 yolks and mix on slow speed. Again wiht a spatula clean the bowl. ,
- Add one by one eggs and put mixture in the form. ,
- Put it in the oven, bake for 10 minutes and without opening the oven low the temperature to 100°C for 1,5 hour. ,
- In a glass of water put a knive with thin blade. ,
- Take it out the oven and let it cold for 5-10 minutes at least. Carefully invert the form so the cake comes off. ,
- Το αφήνουμε έτσι χωρίς να βγάλουμε το τσέρκι μέχρι να κρυώσει καλά (2 ώρες). ,
- Βάζουμε στο ψυγείο να κρυώσει καλά.
For ganache
-
,
- Σε μία μικρή κατσαρόλα, ζεσταίνουμε την κρέμα λίγο πριν το σημείο βρασμού. ,
- Melt chocolate in double-boiler. ,
- Add half of the cream and mix with a spatula. ,
- Repeat with the other half. ,
- Cover cheesecake with ganache and serve it at room temperature.
