Description:
Light and fruity cheesecake to pleasure your senses~
Light and fruity cheesecake to pleasure your senses~
Ingredients:
2 slices of wholemeal bread
1 tbsp butter, softened
190 g cream cheese, softened
1/4 C white sugar
2 1/4 tsp flour, sifted
1/4 tsp vanilla extract
1 egg
150 g mango and peach yogurt
2 slices of wholemeal bread
1 tbsp butter, softened
190 g cream cheese, softened
1/4 C white sugar
2 1/4 tsp flour, sifted
1/4 tsp vanilla extract
1 egg
150 g mango and peach yogurt
1/4 C fruits, diced
Directions:
1. Chop the bread into crumbs. If the bread is too soft, leave it on the counter for 30 min to harden.
2. Stir 3/4 of the butter into the crumbs and press onto the bottom of a 4.5" springform tin. Lightly coat the sides of the tin with the remaining butter.
3. Preheat oven to 175 deg.
4. In a large bowl, beat the cream cheese till creamy. Beat in sugar, vanilla and flour until smooth. Beat in the egg, and stir in yogurt with fruits. Pour filling into crust.
4. Place the tin in a water bath (filling up to 3/4 of the tin), and bake in the preheated oven for 30 to 40 min, or until filling is set. Cheesecake should be done when the 1" of the centre of the cake is still jiggly. Leave in the oven to cool for 1 hour and refrigerate at least 4 hours before serving.
Remarks:
As I was walking home, I suddenly recalling having 3/4 block of cream cheese (~190 g) that's going to expire soon. And since I haven't been baking for some time, I decided to make a yoghurt cheesecake and just searched my favourite recipe source for the ingredient proportions.
Because of this cake I had to specially make a trip down to NTUC to get the desired yoghurt (only had blueberry yoghurt which I didn't feel like adding it to the cheesecake), but ops I'd forgotten to get the biscuits for the crust. Thus, this explains for the bread crumb crust instead of the usual biscuit crumb crust. It's really tough to chop the 2-day-old bread into crumbs; the bread these days really do stay soft for quite some time! Anyway, try to use minimal butter just to hold the bread together and press down really hard to get the bread crumbs to stick together. Well every small step counts in the quest for healthy eating right? (further note: possible to reduce sugar to 2 to 3 tbsp as yoghurt is already quite sweet; use low fat creamcheese and non-fat yoghurt; omit flour for a denser texture)
I've tried the batter and it was rather yoghurty, not too much of the creamcheese taste. But during baking, the aroma produced was divine~ so sweet and enticing till I wanted to sink my teeth into the warm custardy cake though it's still cooking in the oven! It's a really painful wait to let it cool down for so long..
It's a creamy cake, with a fruity taste imparted by the flavoured yoghurt. The addition of diced fruits was right on the spot, as they added texture to the dense cheesy layer. The wholemeal bread base was too overwhelming for most people who had it, but it seemed pretty good for my preference. Kudos to this wonderful recipe (and its creator)!
1. Chop the bread into crumbs. If the bread is too soft, leave it on the counter for 30 min to harden.
2. Stir 3/4 of the butter into the crumbs and press onto the bottom of a 4.5" springform tin. Lightly coat the sides of the tin with the remaining butter.
3. Preheat oven to 175 deg.
4. In a large bowl, beat the cream cheese till creamy. Beat in sugar, vanilla and flour until smooth. Beat in the egg, and stir in yogurt with fruits. Pour filling into crust.
4. Place the tin in a water bath (filling up to 3/4 of the tin), and bake in the preheated oven for 30 to 40 min, or until filling is set. Cheesecake should be done when the 1" of the centre of the cake is still jiggly. Leave in the oven to cool for 1 hour and refrigerate at least 4 hours before serving.
Remarks:
As I was walking home, I suddenly recalling having 3/4 block of cream cheese (~190 g) that's going to expire soon. And since I haven't been baking for some time, I decided to make a yoghurt cheesecake and just searched my favourite recipe source for the ingredient proportions.
Because of this cake I had to specially make a trip down to NTUC to get the desired yoghurt (only had blueberry yoghurt which I didn't feel like adding it to the cheesecake), but ops I'd forgotten to get the biscuits for the crust. Thus, this explains for the bread crumb crust instead of the usual biscuit crumb crust. It's really tough to chop the 2-day-old bread into crumbs; the bread these days really do stay soft for quite some time! Anyway, try to use minimal butter just to hold the bread together and press down really hard to get the bread crumbs to stick together. Well every small step counts in the quest for healthy eating right? (further note: possible to reduce sugar to 2 to 3 tbsp as yoghurt is already quite sweet; use low fat creamcheese and non-fat yoghurt; omit flour for a denser texture)
I've tried the batter and it was rather yoghurty, not too much of the creamcheese taste. But during baking, the aroma produced was divine~ so sweet and enticing till I wanted to sink my teeth into the warm custardy cake though it's still cooking in the oven! It's a really painful wait to let it cool down for so long..
It's a creamy cake, with a fruity taste imparted by the flavoured yoghurt. The addition of diced fruits was right on the spot, as they added texture to the dense cheesy layer. The wholemeal bread base was too overwhelming for most people who had it, but it seemed pretty good for my preference. Kudos to this wonderful recipe (and its creator)!
