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Snowy White Cheesecake Made with Yogurt
Snowy White Cheesecake Made with Yogurt

Before you jump to Snowy White Cheesecake Made with Yogurt recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been conditioned to think that comfort foods are not good and to be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, comfort foods can be perfectly nutritious and good for us to consume. There are several foods that actually can boost your moods when you consume them. When you are feeling a little down and need an emotional boost, try some of these.

Green tea is excellent for moods. You just knew green tea had to be in this article somewhere, right? Green tea is rich in an amino acid referred to as L-theanine. Studies have discovered that this amino acid essentially induces brain waves. This helps sharpen your mental energy while at the same time relaxing the rest of your body. You were already aware that that green tea helps you feel healthier. Now you know that green tea can elevate your mood also!

Now you can see that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to snowy white cheesecake made with yogurt recipe. To cook snowy white cheesecake made with yogurt you only need 12 ingredients and 26 steps. Here is how you achieve it.

The ingredients needed to prepare Snowy White Cheesecake Made with Yogurt:
  1. Take store-bought Sponge cake
  2. You need Berry Confiture
  3. You need Berry jam
  4. Prepare Strawberries
  5. Take Mousse
  6. Use Gelatin block
  7. Provide soak 4 grams in 20 ml of water If using powdered gelatin
  8. Take Heavy cream
  9. Provide Egg white
  10. Get Granulated sugar
  11. Take Water
  12. Prepare Fromage blanc or strained yogurt
Steps to make Snowy White Cheesecake Made with Yogurt:
  1. 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.
  2. 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.
  3. 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.
  4. Once it's done draining, transfer 120 g to a bowl and mix it up.
  5. For the berry confiture: You can use fruit jam or strawberry jam if you like.
  6. 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.
  7. 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.
  8. If you don't have a smaller cake pan, make an aluminum circle like in the picture.
  9. It's okay if it's not as neat at this.
  10. For the mousse: Soak the powdered gelatin in cold water to re-hydrate. Beat the heavy cream until stiff peaks form.
  11. Beat the egg whites in a bowl until thick like this.
  12. 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!!
  13. 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.
  14. Add Step 12 to the hot syrup to make the Italian meringue. Beat constantly.
  15. Keep beating it until it is a glossy meringue.
  16. 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.
  17. Don't let the gelatin get too hot! Dissolve it over low heat.
  18. Add Step 16's Italian meringue into Step 17 and fold it in with a rubber spatula to make the mousse.
  19. Assembly: Cut a thin slice of sponge cake into a shape to fit into a 15 cm cake mold.
  20. 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.
  21. Pour in the remaining mousse and top with the sponge cake. Freeze in the freezer for about 4 hours
  22. 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.
  23. 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.
  24. Then, let it defrost in the refrigerator to finish It's a really fluffy and soft mouse, so only garnish with something light.
  25. 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
  26. I recommend using jam that goes well with strawberries.

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